By: Author Tressa Jamil
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Blackened Mahi Mahi – Elevate boring fish fillets by coating them in butter and warm homemadeblackening seasoning.Pan-sear the fish to perfection in a cast-iron skillet, resulting in buttery, flaky blackened mahi mahi. Eat the fish as is, or garnish with freshmango pico de gallofor a healthy meal that’s ready and on the table in 20 minutes!
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WHAT IS BLACKENED MAHI MAHI?
Mahi-mahi is a healthy fish packed with protein and nutrients. We coat the fillets in butter and blackened seasoning before searing them in a hot cast-iron skillet to create a beautiful, tasty crust that’s the perfect balance of herbaceous and smokey.
Blackening is a Cajun cooking technique used to prepare fish, vegetables, and meat. The blackening process gives mahi-mahi a unique charred flavor while keeping it moist and succulent inside – all that color means flavor and lots of it!
WHAT YOU NEED TO MAKE THIS RECIPE
- Mahi-Mahi: Mahi Mahi is naturally sweet and mild, and it pairs perfectly with the robust flavor of the blackened seasoning. While fresh mahi-mahi is ideal, frozen filets can work just as well. Simply thaw and pat dry before using in this recipe. I use frozen wild-caught mahi-mahi filets from Costco.
- Butter: Butter binds the blackened seasoning to the fish fillet.
- Blackened Seasoning: Take a moment to check out ourblackened seasoning. It combines American chili powder, garlic powder, oregano, smoked paprika, cumin, salt, pepper, and cayenne pepper for a bit of heat. If heat is issue for you, skip the cayenne.
HOW TO MAKE BLACKENED MAHI MAHI
The full recipe with measurements is in the recipe card below.
Step 1: Salt the defrosted filets and let them sit for 5 minutes.
Step 2: Pat dry the fillets to remove any moisture.
Step 3: Lightly coat them with melted butter using apastry brush.
Step 4: Combine the ingredients for theblackened seasoningin a small bowl and generously cover both sides of the fish.
Step 5: Warm avocado oil in acast-iron skilletover medium heat until it begins to smoke.
Step 6: Once heated, carefully add 1-2 filets to the pan to cook for 3-4 minutes on each side.
Step 6: Cooking time may vary depending on the thickness of the filet. Repeat with the remaining filets (see note).
EXPERT TIPS
- The key to a well-seared fish is a well-coated, hot pan. Warm acast-iron skilleton medium and give it time to heat up before cooking the fish.
- Mahi-mahi is versatile and cooks well, but it’s still a lean fish; it will dry out if they overcook, and no one wants that.
- When the fillet easily releases from the pan, it’s done cooking. If it sticks, it’s not quite ready. Give it more time. Use a food thermometer to check the temperature; the safe internal temperature for mahi-mahi is 137°F (58°C).
- Speaking of hot- there could be a lot of smoke!! Do yourself a favor and turn on your exhaust fan. I often remember when it’s already too late.
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FRESH OR FROZEN FILETS?
I’ve lived in landlocked states my whole life, so I am a big fan of frozen fish, especially mahi-mahi. The key to using frozen fish for this recipe is setting aside time for the fish to thaw properly. The best way to defrost mahi-mahi is to transfer it from the freezer to the fridge and leave it there overnight.
If you’re in a hurry, add frozen fillets to a sealed bag (Costco filets have individual wrappers) and add them to a mixing bowl with cold water for about 10-15 minutes. If you have access to fresh fish, go for it!
WHAT TO SERVE WITH BLACKENED MAHI MAHI
Blackened mahi mahi is a delicious and flavorful fish that pairs beautifully with a wide range of side dishes; here are a few of our favorites!
- White Rice, Pilaf, Risotto, Quinoa, Brown Rice
- Grilled Zucchini, Air Fryer Zucchini and Squash, Air Fryer Broccoli and Cauliflower
- Jamaican Rice and Peas
- Vegetable Chopped Salad, Avocado Cucumber Tomato Salad, Spinach and Arugula Salad
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Keep the leftovers in an airtight container for up to four days.
- Freeze –Cooked fish freezes for 2 months. Wrap the fillets in plastic wrap and place them in a freezer-safe bag or container.
- Thaw: When you’re ready to eat it, defrost it in the fridge overnight.
- Reheat –Line the fillets onto a rimmed baking sheet and cook in a preheated oven to 275°F (135°C) for 15 minutes.
- Repurpose – You can serve leftover blackened mahi mahi with freshmango pico de gallo; that’s our favorite! Or break up the cooked fish and add it to a corn tortillato make blackened mahi mahi tacos. Top them withpico de galloorserrano crema. Serve the fish with pilaf, or mix it with rice and black beans for a fun spin on a burrito bowl. Blackened mahi mahi is the perfect protein to add toour vegetable chopped salad!
FREQUENTLY ASKED QUESTIONS
What does blackened mahi mahi taste like?
When seasoned with a blend of blackened seasoning, the fish develops a flavorful crust that adds a slight kick to the dish. Overall, the cooking technique provides the fish with a smoky, rich flavor that’s perfect for seafood lovers!
How do you know when the fish is done cooking?
You will know the fish is done cooking when it easily releases from the pan. If it sticks, it’s not quite ready; give it more time. Use a food thermometer to check the temperature; the safe internal temperature for mahi-mahi is 137°F (58°C).
How do you cook mahi-mahi in the oven?
Like our furikake salmon, you can easily prepare this recipe in the oven. Prepare arimmed baking sheetwith awire rack, and give it a quick spray with avocado oil. Line the fish onto the wire rack and bake at 375°F (190°C) for 8-10 minutes. Use a food thermometer to check the temperature of the fish; the safe internal temperature for mahi-mahi is 137°F (58°C).
How do you grill blackened mahi mahi?
Prepare the grill and set the heat to 375°F (190°C). Cook the fish in a cast-iron skillet – the same way you would in an oven. Every grill is different, so I recommend checking the temperature and fish at the 4-minute mark.
What kind of fish is a mahi mahi?
Mahi-mahi, also known as dolphinfish (no, not a dolphin), is a type of fish that is commonly found in tropical and subtropical waters around the world.
MORE QUICK DINNER IDEAS:
- Sriracha Salmon
- Vietnamese Lemongrass Chicken
- Sesame Salmon Bowl
Did you try this recipe? I would love to hear your feedback. Consider rating the recipe and leaving a comment below.
Blackened Mahi-Mahi
Tressa Jamil
Blackened mahi mahi is a perfect way to spice up the dinner rotation, and the blackened seasoning adds flavor to fish that's ready in 20 minutes!
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine American, Cajun, Creole
Servings 5 Fillets
Calories 113 kcal
Equipment
Small Bowl
Ingredients
For the Blackened Seasoning:
- 1 ½ tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon oregano
- 1 ½ tablespoons smoked paprika
- 2 teaspoons kosher salt
- 1 ½ teaspoons ground cumin
- 1 teaspoon black pepper, coarse ground
- 1 teaspoon cayenne pepper
For the Blackened Mahi-Mahi:
- 5 Filets mahi-mahi
- 1 tablespoon butter, melted
- 2 tablespoons avocado oil
- ½ cup blackening seasoning
Instructions
Salt the defrosted filets and let them sit for 5 minutes. Then, pat them dry with a towel to remove excess moisture.
Lightly coat them with melted butter using a pastry brush.
Combine the ingredients for theblackened seasoningin a small bowl and generously cover both sides of the fish.
Warm avocado oil in a cast-iron skillet over medium heat until it begins to smoke.
Once heated, carefully add 1-2 filets to the pan to cook for 3-4 minutes on each side. Cooking time may vary depending on the thickness of the filet. Repeat with the remaining filets (see note).
Garnish with fresh lemon and serve with salad, rice, or pilaf.
Video
Notes
Expert Tips:
- The key to a well-seared fish is a well-coated, hot pan. Warm a cast-iron skillet on medium and give it time to heat up before cooking the fish.
- Mahi-mahi is versatile and cooks well, but it’s still a lean fish; they will dry out if they overcook, and no one wants that.
- When the fillet easily releases from the pan, it is done cooking. If it sticks, it’s not quite ready. Give it more time. Use a food thermometer to check the temperature; the safe internal temperature for mahi-mahi is 137°F (58°C).
- Speaking of hot- there could be a lot of smoke!! Do yourself a favor and turn on your exhaust fan. I often remember when it’s already too late.
Nutrition Disclosure:
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Fillet | Calories: 113 kcal | Carbohydrates: 4 g | Protein: 22 g | Fat: 9 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Cholesterol: 26 mg | Sodium: 877 mg | Potassium: 222 mg | Fiber: 2 g | Vitamin A: 23 IU | Vitamin C: 1 mg | Calcium: 3 mg | Iron: 6 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
