Blackened Mahi Mahi Recipe
Up your weeknight cooking game with this easy blackened mahi mahi made with a homemade blackening spice mix. Ready in 15 minutes, this Cajun mahi mahi recipe is naturally gluten-free, low-carb, and keto and paleo-friendly.
Servings: 4 servings
Ingredients
- 4 mahi mahi filets 4 ounces each - thawed if frozen
- 2 tablespoons olive oil plus more if grilling
- 2 tablespoons unsalted butter
Blackened seasoning:
- 3 teaspoons smoked paprika
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons ground black pepper
- 1 teaspoon Kosher salt
Optional:
- ¼ teaspoon Cayenne pepper (optional)
- Lemon or lime wedges
Instructions
- Prepare the mahi mahi fillets: Pat the filets dry on both sides with using a few sheets of paper towels.
- Lightly brush the fillets with olive oil on both sides. Set aside.
- Make the blackened seasoning by mixing together the smoked paprika, onion powder, garlic powder, dried oregano, dried thyme, ground black pepper, and Kosher salt in a shallow baking dish or large plate. Make sure that it is fully blended.
- Dredge each mahi mahi filet in the blackened seasoning, making sure that they are coated on both sides. Set aside.
- To blacken mahi mahi on the stove, start by heating a cast iron skillet (or a frying pan) over medium-high heat.
- Add the butter and cook until fully melted but not browned.
- Gently add the seasoned mahi mahi fillets to the pan. Do not overcrowd the pan. If all four of them don’t fit, you can do it in two batches.
- Cook for 2 minutes, then gently flip and continue to cook the other side for an additional 2 minutes. To test for doneness, try to flake a small area of the fish. It should flake easily and look opaque. If it does not, cook for an additional 30 seconds per side until done. If you have a digital thermometer, you can insert it into the thickest part of the fish. If it registers 130 degrees F, it should be cooked.
- Remove from the skillet, cover it with aluminum foil, and let your blackened mahi mahi rest for a few minutes. Serve with lime or lemon wedges on the side. If preferred, garnish with mango salsa.
Notes
- Yields: This recipe makes 4 blackened mahi mahi fillets and serves 4 people.
- Timing: Cooking times may vary based on the size and thickness of your mahi mahi filets, so keep an eye on your fish to avoid over or undercooked pieces. If possible, purchase fish fillets that are equal in size to ensure even cooking.
- Seasoned skillet: The best way to keep your mahi mahi from sticking to the pan is to use a well-seasoned cast iron skillet. A ceramic frying pan (affiliate link) is a great option if you do not have a cast iron skillet.
- Keep a close eye on it: Mahi mahi cooks very quickly, so it is recommended that you watch it closely as it cooks.
- Storage of leftovers: Let your leftover mahi mahi filet reach room temperature before transferring it to an airtight container. Then, store it in the fridge for up to two days.
- To Cook Blacken Mahi Mahi on the grill:
- Heat a grill to medium-high until it reaches 425 degrees F.
- Prepare the grill by cleaning off any previous food debris. Using tongs, dip a wad of paper towel into the oil and generously coat the grates where you will be cooking the filets.
- Gently place the mahi mahi steaks on the grill. Put the cover on and grill for 2 minutes. Using a spatula, carefully flip them and grill for another 2 minutes. If you have a digital thermometer, you can check doneness by inserting it into one of the fillets. The internal temperature should be 130 degrees F.
- Remove from the grill onto a plate. Cover with foil and let them rest for a few minutes before serving.
Nutrition
Calories: 276kcal | Carbohydrates: 4g | Protein: 32g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 735mg | Potassium: 803mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 1313IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 4mg
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