About This Blackened Mahi Mahi Recipe
Striking blue, green, and yellow in color, mahi mahi is a deep water fish that lives in tropical and subtropical waters, like the ones surrounding Hawaii, Latin America, the Caribbean, and India. Its name has Polynesian origins and means “strong” because of its large size and robust reproductive capabilities.
With its firm texture, mild taste, and light pink, white, and grey flesh, mahi mahi is one of the most popular types of fish served at restaurants. These fish fillets have a slightly sweet, delectable flavor that some people find to be similar to swordfish or tuna.
Mahi mahi is a low-calorie fish with many health benefits. It contains a high amount of lean proteins, vitamins, and minerals, all of which support healthy cell function, help the body fight disease, and support the immune system. Despite its large size, mahi mahi is considered a “mercury-safe” species with low levels of this heavy metal.
Cooking mahi mahi is also very easy and takes a little time. You can prepare it in lots of different ways, be it baking, broiling, frying, pan-searing, or grilling. And because it doesn’t have an overpowering taste, mahi mahi fillets taste great with simple flavor enhancers such as spices, butter, olive oil, and lemon juice.
In this recipe, I have used a homemade Cajun seasonings blend that forms a delicious blackened spicy crust on the mahi mahi fillets. The smoky, blackened exterior gives it an incredible flavor and it’s an excellent meal any day of the week!
What You Need for This Blackened Mahi Mahi Recipe
- Mahi mahi: I like to use skinless fish fillets for this recipe with a firm texture that flakes deliciously when pan-seared.
- Butter: I have used unsalted butter that helps to quickly form the seasoned crust and adds a rich flavor to the dish.
- Lemon Juice: Just a splash of freshly squeezed lemon juice enhances the flavor of the fish.
- Cayenne and Black Pepper: They help provide the heat.
- Oregano and Thyme: They help provide a lovely herby, peppery, and earthy taste.
- Garlic and Onion Powder: They add a fragrant, sharp, and a little sweet taste to the seasoning.
- Smoked Paprika: It adds wonderful smokiness and a bit of color.
- Salt: It helps to enhance all the flavors.
- Mahi mahi: I have used fresh fillets, but they can be substituted with frozen ones too. If you use frozen mahi mahi fillets, place them in the refrigerator to thaw the night before you’re planning to cook them. If you can’t find mahi mahi, you can replace it with any other white fish such as halibut, snapper, or seabass.
- Oregano and Thyme: I have used dried herbs, but you can also use fresh herbs. Just make sure you chop them finely.
How do I know that the fish is done?
The fillets will flake easily when cooked through and will have an opaque color.
What does blackened fish mean?
Blackened fish means that it is coated with a blend of spices and seared quickly over high heat on both sides, which helps create a crispy crust.
What can I serve with this blackened mahi mahi?
You can serve this blackened mahi mahi with rice, quinoa, mashed potatoes, roasted or steamed veggies, or a fresh salad.
Simple Blackened Mahi Mahi
Easy and quick to make, this blackened mahi mahi recipe features a flavorful and spicy crust and it's perfect for a weeknight dinner.
Yield: 2 servings
Cajun Seasoning Blend:
How To Make Blackened Mahi Mahi Step By Step
Combine all the seasonings and set the mix aside.
Rinse the fish fillet and pat it dry with kitchen paper towels, then season it with the mix of spices on both sides, pressing the seasoning into the fish fillet with your hands.
Melt the butter in a large sauté pan over medium-high heat and add the seasoned fish fillet.
Cook undisturbed for 3 to 4 minutes per side or until the fish is completely cooked through. Be careful not to overcook it.
Squeeze the lemon juice over the fish fillet and serve.
- Blackening the fish will produce smoke, so make sure you set your kitchen exhaust fan to high.
- The Cajun seasoning blend has a little kick, but it’s not too spicy. If you want it spicier, you need to add more cayenne pepper. If you don’t want it spicy at all, just leave out the cayenne pepper.
- The cooking time depends on the thickness of the fish fillet. If the fillet is thicker, you need to cook it a little longer, and cook it a little less if it’s thinner.