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, or you can 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?
- Mix paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper. Pat the mahi mahi fillets dry and blend the spice onto both sides.
- 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 a noticeable heat that's not overwhelmingly 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 without overcrowding the pan for even cooking and heating.
- Perfectly cooked: The fillets are cooked perfectly when they blacken 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.
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, you can use either the stovetop or 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 dry the mahi mahi and rub the spice blend on 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 quantity for other dishes like blackened grilled chicken or shrimp.
More Seafood Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 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.
Janie says
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.
Vicky says
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!