Blackened Mahi Mahi (Print Version)
# Ingredients:
→ For the Fish
01 -
4 Mahi Mahi fillets (about 6 oz each)
02 -
1 tablespoon olive oil (or melted butter)
03 -
Salt and pepper, to taste
→ For the Blackened Seasoning
04 -
1 tablespoon paprika
05 -
1 teaspoon onion powder
06 -
1 teaspoon garlic powder
07 -
1 teaspoon dried thyme
08 -
1 teaspoon dried oregano
09 -
1 teaspoon cayenne pepper (adjust for heat preference)
10 -
½ teaspoon smoked paprika (optional, for extra smoky flavor)
11 -
½ teaspoon ground cumin
12 -
½ teaspoon salt
13 -
½ teaspoon black pepper
→ For Serving (Optional)
14 -
Lemon wedges (for squeezing over the fish)
15 -
Fresh cilantro or parsley (for garnish)
16 -
Rice, quinoa, or a salad (for sides)
# Instructions:
01 -
In a small bowl, combine all blackened seasoning ingredients (paprika, onion powder, garlic powder, thyme, oregano, cayenne, smoked paprika, cumin, salt, and pepper). Mix well.
02 -
Pat the Mahi Mahi fillets dry with paper towels. Brush both sides with olive oil or melted butter.
03 -
Sprinkle the blackened seasoning generously on both sides of each fillet, pressing it into the fish to adhere well.
04 -
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a little extra oil to prevent sticking.
05 -
Place seasoned fillets in the hot skillet. Cook for 4-5 minutes per side until fish has a dark crust outside and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
06 -
Remove fish from skillet and let rest 2 minutes. Serve with lemon wedges and garnish with fresh herbs if desired.
# Notes:
01 -
Adjust the cayenne pepper amount based on your spice preference.
02 -
Cast iron skillets work best for achieving a good blackened crust.
03 -
The seasoning mix can be made ahead and stored in an airtight container.
04 -
If Mahi Mahi isn't available, try this recipe with salmon, tilapia, or snapper.