Description
This Blackened Mahi Mahi recipe features perfectly seasoned and pan-seared mahi mahi filets with a flavorful homemade blackened seasoning. Cooked in a cast-iron skillet with melted butter, this dish offers a deliciously spicy crust and tender, flaky fish. Ready in just 15 minutes, it's an easy and impressive seafood dinner option.
Ingredients
Blackened Seasoning
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt (optional)
Main Ingredients
- 1 pound mahi mahi
- 1 tablespoon blackened seasoning (homemade or store-bought)
- ¼ - ½ teaspoon salt (optional, if seasoning does not include salt)
- 2 tablespoons salted butter (or oil)
- Lemon wedges (optional, for serving)
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the Blackened Seasoning: In a small bowl or glass jar, combine paprika, garlic powder, onion powder, black pepper, dried thyme, cayenne pepper, dried basil, dried oregano, and salt if using. Mix well to create the homemade blackened seasoning.
- Prepare the Mahi Mahi Filets: Cut the mahi mahi into 4 equal-sized filets. Pat each filet dry with a paper towel to remove excess moisture, which helps achieve a better sear.
- Season the Fish: Sprinkle the blackened seasoning evenly over both sides of the mahi mahi filets. Add salt if your seasoning mix does not already contain it and rub it gently into the fish to coat thoroughly.
- Cook the Mahi Mahi: Heat a cast-iron skillet over medium-high heat. Add the butter and allow it to melt and heat for at least 1 minute. Place the mahi mahi filets in the skillet, skin side up, and cook for 4-5 minutes without moving them to develop a good crust. Flip the filets and cook for another 3-4 minutes until the fish is cooked through and flakes easily with a fork.
- Serve: Remove the filets from the skillet and plate them. Serve with lemon wedges for squeezing and garnish with fresh parsley if desired for a bright, fresh finish.
Notes
- For best results, use a well-seasoned cast-iron skillet to achieve a perfect blackened crust.
- If you prefer a milder flavor, reduce the cayenne pepper in the seasoning blend.
- Butter can be substituted with a high smoke point oil such as grapeseed or avocado oil, especially if preferred for higher heat cooking.
- Ensure the fish filets are dry before seasoning for the best sear and crust development.
- Blackened mahi mahi pairs well with sides like coleslaw, rice, or sautéed vegetables.
