Have you ever tried blackened mahi mahi? This easy recipe is a winner and can quickly become your favorite. Perfect for a light and delicious dinner or even a special lunch. The spice-coated Mahi Mahi tastes fabulous and gives the fish a beautiful charred look.
Why We All Love This Recipe
Homemade Seasoning Blends: This blackened mahi mahi is made with a flavorful seasoning blend. The good part is that you can adjust these to suit your taste(similar to this South Indian fish curry or salmon curry ).
Quick and Easy: Just right for busy evenings when you crave a delicious dinner with minimal work(same as this honey sriracha shrimp or this Hawaiian spicy garlic shrimp).
Versatility in Cooking Methods: Whether you prefer to grill, bake, or pan-sear, this blackened mahi mahi tastes delicious.
Accessible Ingredients: The ingredients required for this recipe can be easily found in your pantry or at any local grocery store.
How to make Blackened Mahi Mahi
The Ingredients
Mahi Mahi Fillets: Mahi Mahi is a firm fish with a mild taste and a meaty texture, making it the perfect choice for this dish.
Paprika: Adds a smoky taste and bright red color to the blackened mahi mahi. If you want a mild flavor, sweet paprika is a good alternative.
Cayenne Pepper: Adds up heat to the spice blend. Adjust the quantity of cayenne based on your heat tolerance.
Garlic Powder: Provides a savory and robust flavor. It complements the other spices in the blend and enhances the overall taste.
Onion Powder: For a subtle sweetness and a depth of flavor.
Dried Thyme and Dried Oregano: These herbs have special mentions that make this blackened mahi mahi extra delicious.
Olive Oil: I have used olive oil. Feel free to use vegetable or canola oil.
Lemon Wedges: Lemon juice enhances flavor & balances richness/spice in blackened mahi mahi.
Fresh Parsley (optional garnish): Fresh parsley adds a contrasting finishing look and freshness; cilantro or chives are delicious alternatives, too.
The Directions
The blackening spice blend. Mix the paprika, cayenne pepper, garlic powder, onion powder, dried thyme, oregano, salt, and black pepper in a small bowl. This spice blend will give the mahi mahi its delicious flavor. Adjust the amount of cayenne pepper if you prefer more or less spice.
Prepare the mahi mahi fillets. Remove excess moisture, but pat dry with a paper towel. This helps the spices absorb better.
Coat the mahi mahi with the spice blend. Rub the blackening spice blend onto both sides of the fish fillets and evenly coat them. This will give the fish a tasty and flavorful crust when cooked.
Cook the mahi mahi. Over medium-high heat, place a large skillet and add olive oil. Once the oil is hot, carefully place the spice-coated mahi mahi fillets into the skillet.
Cook each side for 4-5 minutes or until the fish blackens and easily flakes apart with a fork.
Serve and garnish. Transfer blackened Mahi Mahi to a serving platter. Drizzle fresh lemon juice and sprinkle chopped fresh parsley on top for the flavor.
What to Serve with Blackened Mahi Mahi
Rice: Choose from white, brown, or flavored varieties like lemon-cilantro rice. The fluffy texture and mild taste of rice will nicely balance the bold flavors of the blackened fish.
Potatoes: Roasted, mashed, or spicy, potatoes are comforting. Special mention goes out to these spicy roasted sweet potatoes, Cumin potatoes.
Mango salsa: The fresh and fruity taste of mango salsa(or this spicy mango sauce) pairs beautifully with blackened mahi mahi.
Fresh salads: Choose from options like Greek salad or heirloom tomato salad.
Green beans or steamed broccoli: These simple sides provide an excellent, mild taste to accompany the blackened Mahi Mahi.
Cole slaw: Creamy, tangy, and slightly sweet, Cole slaw is a refreshing side dish that complements the spiciness of blackened mahi mahi(see our Cajun coleslaw or jalapeno coleslaw for inspiration).
How to Store?
Prepping. To store leftover blackened mahi mahi, cool it to room temperature to prevent bacterial growth.
Refrigerator. Transfer to an air-sealed container and refrigerate for up to 3 days.
Freezer. For more extended storage, freeze it for up to 2 months. Use freezer-safe containers or bags. To thaw, place the frozen fish in the fridge overnight. Or gently use a microwave for 2-3 minutes.
Reheat. For best results, reheat over the stovetop by drizzling with oil. Ensure it reaches 145°F. Serve reheated fish with your choice of garnish.
Meal prepping Tip
Prepare the spice blend. Pat dry the mahi mahi and rub the spice blend. Refrigerate for two days or freeze for a longer duration.
Variations
Enhance the Spiciness: Don't be afraid to add more cayenne pepper to the spice mix for the hot version!
Taste the citrusy: Add citrus flavors to the dish for a refreshing twist by incorporating lime juice and zest to the spice rub!
Grilled: If you want a smoky flavor, grill the Mahi Mahi fillets instead of cooking them in a skillet.
Make it tropical: Add pineapple or papaya to the mango salsa for a refreshing and vibrant tropical twist.
Frequently Asked Questions
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.
You can use other fish varieties like snapper, cod, salmon, or grouper.
How do I know when the mahi mahi is cooked?
The fillets are cooked when they become blackened on the outside and easily flake apart with a fork inside. The cooking time is typically around 4-5 minutes per side, but it may vary depending on the thickness of the fillets.
Absolutely! Later, you can make a larger quantity for other dishes like blackened grilled chicken or shrimp.
Tools recommended to make this recipe
Small Mixing Bowl: This tool makes mixing spices evenly for blackening easy.
Instant Thermometer: To check the doneness of the blackened Mahi Mahi. And this is my favorite of mine.
Serving Platter: Serving on a suitable platter makes it more appetizer.
Printable recipe card
Blackened Mahi Mahi
Ingredients
- 2 filets mahi Mahi
- 2 tablespoon paprika
- 1 teaspoon cayenne pepper
- 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
- Bring the leftover blackened mahi mahi to room temp.
- Store in an airtight container in the fridge for three days or freeze for two months.
- o thaw, use fridge overnight or microwave 2-3 mins.
- Reheat on the stovetop to 145°F and garnish as desired.
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