Blackened Mahi Mahi

This blackened mahi mahi comes together in less than 20 minutes. The fish gets a flavorful crust from the blackening seasoning and a char in the hot skillet. Serve it with a side of coleslaw or rice for a delicious or use it in fish tacos.

A heavy cast-iron skillet works great with this recipe because you can get it very hot, and it retains heat well. High heat gives the fish that beautiful charred exterior, while the even heat distribution ensures that the fish cooks evenly throughout. The smoky cajun spices and the crisp crust complement the tender, flaky fish perfectly, making it a crowd-pleasing dish.

5 from 1 vote

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Prep Time: 10

Cook Time: 6

Total Time: 16

Servings: servings

Calories: 260kcal

Author: Dahn Boquist

Ingredients

4 Mahi Mahi fillets about 6 ounces each
2 tablespoons vegetable oil

Blackening Spice Mixture

1 tablespoon garlic powder
1 tablespoons smoked paprika
2 teaspoons dried thyme
2 teaspoons onion powder
2 teaspoon dried oregano
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon brown sugar
1 teaspoon espresso coffee powder
¼ teaspoon cayenne pepper double if you like it spicier

Instructions

Place a large cast iron skillet over high heat for several minutes until it gets smoking hot. Turn on the kitchen vent or open the windows to allow for proper ventilation.
Pat the Mahi Mahi fillets dry with a paper towel then coat them in oil.
Combine the blackening seasoning in a wide shallow dish (smoked paprika, garlic powder, oregano, thyme, sugar, salt, pepper, and cayenne).
Transfer the fish to the spice mixture and coat both sides of each fish fillet. Press down on the fillets to get the spices to adhere.
When the skillet looks smoking hot, add a tablespoon of oil and swirl it around. Place the fillets in the hot skillet and sear for 2 to 3 minutes on each side.

Notes

If you are using frozen fish, thaw it completely before beginning.
Reduce the cayenne pepper or omit it entirely if you don’t want the fish to be too spicy and hot.
If you use store-bought blackening spice, you will need about ¼ cup of seasoning.
The cooking time will vary depending on the thickness of the mahi mahi filets. If the filets are less than ¾ inches thick, reduce the searing time to 90 seconds per side, then check for doneness with a fork.
Use oil with a high smoke point for this recipe, and make sure the kitchen is well-ventilated.

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