This quick and easy blackened mahi mahi recipe is as healthy as it is flavorful.
Tender mahi mahi filets are coated in blackened seasoning, and pan-fried in oil and butter for an elegant restaurant style meal that’s ready in minutes.
Bold, Blackened, and Bursting with Flavor
- Bold, smoky flavor: The blackened seasoning gives the mahi mahi a rich, savory taste with a subtle kick of spice.
- Crispy, charred crust: The high heat creates a deliciously crispy exterior, locking in the fish’s natural juiciness.
- Tender, flaky fish: Inside, the mahi mahi remains tender and flaky, balancing the crispy crust.
- Versatile: This dish pairs wonderfully with a variety of sides like rice, veggies, or a fresh salad, allowing you to customize your meal.
Flavorful Fixings
Mahi Mahi: Seared mahi mahi has a mildly sweet flavor with a firm texture. Fresh or frozen (and thawed) can be used in this recipe. Other white fishes to use are cod or tilapia.
Seasoning: Coated in zesty seasonings and seared, the outside of the filet becomes ‘blackened’ on the outside while the fish stays flaky and fork tender inside. Adjust the seasoning ingredients to suit your palate.
Tasty Twists: Mahi mahi is perfect for experimenting with seasonings and sauces. Try a Tex-Mex flavor for fish tacos or an all-purpose Italian blend. Drizzle some homemade chimichurri sauce or an avocado pesto to make a new recipe every time.
How To Make Blackened Mahi Mahi
- Pat filets dry and generously coat with seasoning (full recipe below).
- Cook fish on both sides in a skillet with oil and butter.
- Rest fish slightly before serving.
Blackened Seafood Success
Pat the fillets dry so the seasonings adhere properly. Be sure the filets are the same width so they cook evenly. Fish is cooked properly at 145°F. Allow fillets to rest out of the pan so the cooking process stops otherwise the fish can overcook.
Serving And Storing Mahi Mahi
Serve blackened mahi mahi on a bed of zucchini zoodles or spaghetti squash. Enjoy it cold on top of a bed of greens with diced avocado or in a low-carb wrap with pico de gallo for an energizing workday lunch.
Keep leftover blackened mahi mahi in a covered container in the refrigerator for up to 3 days. Reheat filets on medium heat in a skillet with a little water. Cover and steam until heated through. Freeze portions in zippered bags for up to one month and thaw in the refrigerator before reheating.
Serve Mahi Mahi With…
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Blackened Mahi Mahi Recipe
Equipment
Ingredients
- 4 mahi mahi fillets
- 2 Tablespoons olive oil
- 2 Tablespoons blackening seasoning
- 1 Tablespoon butter
Instructions
- Dry fillets and generously coat with the blackening seasoning.
- Heat a large pan over medium-high heat with olive oil and butter.
- Once pan is hot, add fish and cook for 3-4 minutes per side until it starts to crisp and blacken.
- Fish should be opaque and start to flake when done, or reach an internal temperature of 145°F.
Notes
- Refrigerate leftovers in a covered container for up to 3 days.
- Reheat filets in a skillet on medium heat with a little water and cover to steam.
- Freeze portions in zippered bags with the date labeled for up to 1 month.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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What is the blackened seasoning recipe please?
Here is the seasoning recipe I use. Enjoy LW!