Have you ever tried this Blackened Mahi Mahi? Marinate the mahi with our special spice blend, then sear it on high heat in a skillet. Enjoy the dark, blackened crust with the white, flaky fish texture.
My family has an unspoken tradition of making seafood at least twice a week, and this blackened mahi-mahi is one of our go-to recipes.
It's super easy to make and tastes delicious, with its complex flavors (similar to this honey sriracha shrimp).
I usually get the mahi-mahi from Costco, and the rest of the ingredients are staples in my kitchen, making serving during our weeknight dinners effortless.
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Why You'll Love This Recipe?
⭐️The recipe is super easy to follow and quick to make.
⭐️It's loaded with complex flavors.
⭐️Pantry staple ingredients.
The Ingredients
- Mahi Mahi Fillets: You can use fresh or frozen mahi-mahi. If using frozen, thaw it and pat dry with a kitchen towel.
- Paprika: I've used smoked paprika, but you can substitute it with sweet or mild paprika.
- Cayenne Pepper: It's optional; adjust the quantity to your preference.
- Garlic Powder: You can also swap it with minced garlic.
- Onion Powder: For a subtle sweetness and a depth of flavor.
- Dried Thyme and Dried Oregano: Feel free to use fresh herbs(if you have herb plants on your kitchen counter, you're lucky).
- Olive Oil: I have used olive oil. Feel free to use vegetable or canola oil.
- Lemon Wedges: Pairs perfectly with the spiciness. I highly recommend serving it with lemon juice.
How To Make Blackened Mahi Mahi?
- Step 1. Mix paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper. Pat the mahi mahi fillets dry, then rub the spice blend onto both sides.
- Step 2. Heat olive oil in a skillet over medium-high heat. Cook fillets on each side for 4-5 minutes until blackened and flaky. Squeeze lemon juice and serve with salad or rice.
♨️How To Adjust The Heat?
- This blackened mahi-mahi recipe has noticeable heat, not overly spicy.
- The cayenne pepper and ground black pepper are the primary sources of heat.
- If you want less heat, you can skip the cayenne entirely. Or, if you're unsure, begin with ¼ teaspoon and gradually increase it to suit your preference.
Recipe Tips & Tricks
- Dry the fish first: Pat the mahi mahi dry with the kitchen towel to help it absorb all the flavors.
- Seasoning: I've used a homemade blend, but feel free to use store-bought Cajun seasoning.
- Avoid crowding: While cooking, place the mahi-mahi in a single layer to ensure even cooking and heating.
- Perfectly cooked: The fillets are cooked when they blacken on the outside and easily flake apart with a fork on the inside. The cooking time is typically around 4-5 minutes per side, but it may vary depending on the thickness of the fillets.
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Storage & Reheating
- Leftover blackened mahi-mahi can be used for tacos, salads, or wraps.
- Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months. To reheat quickly, wrap them into individual portions before freezing.
- To reheat, use either the stovetop or the microwave. Add a splash of water or oil on the stovetop, cover with a lid, and heat until warm. Use a damp kitchen towel in the microwave and reheat in 30-second intervals until warm.
Meal Prepping Tip
Prepare the spice blend. Pat the mahi mahi dry and rub the spice blend onto it. Refrigerate for two days or freeze for a longer duration.
FAQ
Rice, mashed potatoes, mango salsa, fresh salads, and cole slaw(like this Cajun coleslaw) complement the mahi-mahi's spiciness.
It's a mixture of paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper. It adds a flavorful and spicy kick to the mahi mahi.
Absolutely! Later, you can make a larger batch for other dishes, such as blackened grilled chicken or shrimp.
More Seafood Recipes
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📖 Recipe
Blackened Mahi Mahi
Ingredients
- 2 filets mahi Mahi
- 2 tablespoon paprika
- ¼ teaspoon cayenne pepper optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon Olive oil
- 3 Lemon wedges for serving
- 1 Fresh parsley chopped (optional garnish)
Instructions
- In a small mixing bowl, combine paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper.
- Pat dry the mahi mahi fillets with a paper towel and remove the excess moisture.
- Rub and coat the blackening spice blend onto both sides of the fish, evenly.
- Heat the olive oil in a large skillet over medium-high heat.
- Place the mahi mahi fillets into the skillet.
- Cook for about 4-5 minutes each side, or until the fish becomes blackened and easily flakes apart with a fork.
- Now transfer the fillets to a serving platter. S
- Squeeze lemon juice and sprinkle chopped fresh parsley.
- Enjoy with salad or rice.
Notes
- Store in an airtight container in the fridge for three days or freeze for two months.
- To thaw, use the fridge overnight or microwave for 2-3 minutes.
- Reheat on the stovetop or microwave until warm.
Nutrition
Additional Info
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Just whipped up this blackened mahi-mahi recipe and it was great! The spicy seasoning paired perfectly with the tender mahi-mahi fillets - a flavorful dinner!
I finally got to make this blackened mahi mahi last night. This was so delicious and super easy to make. All the seasonings were on point and the family loved it.