Name: Blackened Mahi Mahi Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 4 mahi mahi filets (4 ounces each, thawed if frozen); 2 tablespoons olive oil (plus more if grilling); 2 tablespoons unsalted butter; 3 teaspoons smoked paprika; 2 teaspoons onion powder; 2 teaspoons garlic powder; 2 teaspoons dried oregano; 2 teaspoons dried thyme; 2 teaspoons ground black pepper; 1 teaspoon Kosher salt; ¼ teaspoon cayenne pepper (optional); Lemon or lime wedges (for serving)

Description

This Blackened Mahi Mahi recipe delivers a perfectly seasoned, flavorful fish fillet with a smoky and slightly spicy crust. Ready in just 15 minutes, it's a quick and delicious main dish ideal for a healthy dinner. The mahi mahi is coated in a blend of smoked paprika, herbs, and spices, then seared in a hot skillet with butter for a beautifully blackened exterior while remaining tender and flaky inside. Serve with fresh lemon or lime wedges for a bright finishing touch.

Ingredients

Fish

4 mahi mahi filets (4 ounces each, thawed if frozen)

Seasoning and Cooking

2 tablespoons olive oil (plus more if grilling)
2 tablespoons unsalted butter
3 teaspoons smoked paprika
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons ground black pepper
1 teaspoon Kosher salt
¼ teaspoon cayenne pepper (optional)
Lemon or lime wedges (for serving)

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Instructions

Prepare the mahi mahi fillets: Pat the filets dry on both sides using a few sheets of paper towels to remove excess moisture, which helps the seasoning adhere better and promotes a nice sear.
Brush with olive oil: Lightly brush the mahi mahi fillets on both sides with olive oil and set aside to allow the oil to soak in slightly and help with cooking.
Make the blackened seasoning: In a shallow baking dish or large plate, mix together smoked paprika, onion powder, garlic powder, dried oregano, dried thyme, ground black pepper, Kosher salt, and cayenne pepper if using to create a well-blended spice mixture.
Coat the fish: Dredge each mahi mahi filet thoroughly in the blackened seasoning, making sure both sides are evenly coated for full flavor coverage. Set aside.
Heat the skillet: Place a cast iron skillet or heavy frying pan over medium-high heat until very hot, which is essential for achieving the blackened crust.
Melt the butter: Add the unsalted butter to the skillet and cook until fully melted but not browned, preparing the pan for cooking the fish.
Cook the mahi mahi: Gently add the seasoned fillets to the pan without overcrowding. If all four don’t fit, cook in batches. Let the fish cook undisturbed for 2 minutes to develop the crust.
Flip and cook the other side: Carefully flip each filet and cook for another 2 minutes. Test for doneness by flaking a small piece; the fish should be opaque and flake easily. If needed, cook an additional 30 seconds per side. Alternatively, check with a digital thermometer and ensure the internal temperature reaches 130°F.
Rest and serve: Remove the cooked mahi mahi from the skillet, cover with aluminum foil, and let rest for a few minutes to retain juices. Serve with fresh lemon or lime wedges on the side, optionally garnished with mango salsa for extra brightness.

Notes

Patting the fish dry is crucial for proper searing and to prevent steaming.
Use a cast iron skillet for the best blackening effect due to its excellent heat retention.
Adjust cayenne pepper to taste if you prefer less or more heat.
Do not overcrowd the pan; cook in batches if necessary to ensure even searing.
Resting the fish after cooking helps keep it moist and flavorful.
Optional mango salsa pairs wonderfully with the smoky flavor of the blackened fish.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Frying
Cuisine: American