Blackened mahi mahi is a fast and flavorful main dish that is perfect for weeknight family dinners.
And it is so versatile, y’all. You can serve it with a couple of sides for a simple dinner. Or flake it apart and make fish tacos. (coming soon!)
For best results, I recommend using a cast iron skillet to make blackened mahi mahi.
Side note: I am super jealous of all you people with your heirloom cast iron skillets. I got my cast iron at WalMart and Amazon, and they work just fine.😉👍🏻
Second side note: see all my other seafood recipes here.
Ingredients
Always use the best quality ingredients you have access to. I highly recommend fresh (never frozen) mahi mahi filets for this recipe. Of course, if you only have access to frozen ones, those will totally work too.
Making blackened mahi mahi
First, prep the fish. Place the fish onto a clean plate and lightly pat it with a clean paper towel.
This will help the fish to blacken more effectively.
Make the spice blend. Combine the garlic powder, onion powder, paprika, oregano, chili powder, salt and pepper in a small bowl and mix to combine.
Season the fish. Liberally season both sides of each filet on both sides with the spice blend.
Cook. Place a cast iron pan over medium-high heat and add butter and oil. Once the butter and oil is nice and hot, add the seasoned fish in a single layer into the bottom of the pan.
If your pan is too small to fit all four filets, then do this in batches. Cook, for several minutes (4 to 5 minutes), until golden brown on one side. Try not to touch them as they cook.
Use a fish spatula or metal spatula to carefully flip the fish over and continue to cook until opaque and completely cooked through, about 3-4 minutes.
Serve. Squeeze lemon juice over the fish, sprinkle with some dried parsley and serve.
Blackened Mahi Mahi Recipe
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Blackened Mahi Mahi
Blackened mahi mahi is a fast and flavorful main dish that is perfect for weeknight family dinners.
Ingredients
- 4 mahi mahi filets - about 6 ounces each
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- juice of 1 lemon
Instructions
- Prep the fish. Place the fish onto a clean plate and lightly pat it with a clean paper towel
- Make the spice blend. Combine the garlic powder, onion powder, paprika, oregano, chili powder, salt and pepper in a small bowl and mix to combine.
- Season the fish. Liberally season both sides of each filet with the spice blend.
-
Cook. Place a cast iron pan over medium-high heat and add butter and oil. Once the butter and oil is nice and hot, add the seasoned fish in a single layer into the bottom of the pan. If your pan is too small to fit all four filets, then do this in batches.
-
Cook, for several minutes, until golden brown on one side. Try not to touch them as they cook. Use a fish spatula or metal spatula to carefully flip the fish over and continue to cook until opaque and completely cooked through, about 3-4 minutes.
- Serve. Squeeze lemon juice over the fish, sprinkle with some dried parsley and serve.
Recipe Notes
-
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
- I recommend using mahi mahi that is at least 6 ounces in size.
- I highly recommend fresh (never frozen) if you can get it. Otherwise, frozen and thawed will work just fine.
- Make sure to season each side of the fish for the best flavor.
- You can mix up the spices and use a cajun spice blend or even a Montreal spice blend.
- This fish stores great for up to 2 days in an airtight container in the refrigerator.
Coconut oil can be used in place of the olive oil and ghee can be used in place of the butter if needed.
K says
Living in Florida we eat Lots of fish. I have learned I can easily blacken fish on the Reynolds wrap release grill foil on outside grill on high!!
I purchase the foil at our local ace hardware store! No mess to clean up!
Marjorie @APinchOfHealthy says
I’ve never tried that. Thanks for the tip!