Best Blackened Mahi Mahi - Small Town Woman

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This deliciously easy Blackened Mahi Mahi Recipe comes together in just a few minutes and cooks up so tasty and moist with tons of flavor from homemade blackened seasoning. Serve with fresh green beans and mushrooms, over rice, or with a simple salad for a well balanced meal that you can feel good about feeding your family.

How to make Blackened Mahi Mahi

First mix the smoked paprika, cayenne pepper, dried thyme, garlic powder, onion powder, ground black pepper, dried oregano, and salt in a small shallow bowl or plate. Then dry the mahi mahi filets and rub a little olive oil over the them. Dredge the filets in the blackened seasoning.

Now melt a little butter and heat a little olive oil in a large skillet over medium high heat. Once the skillet is good and hot add the fillets and cook for 2-3 minutes or until golden brown. Then flip and cook the other side until it is golden brown and fish is cooked through and flakes easily.

Helpful tips

• Pat the mahi mahi dry with paper towels before rubbing with olive oil.
• After dredging the fish in the blackened seasoning discard any leftover seasoning. It should not be repurposed.
• Get the butter and oil fairly hot so the fish sears creating a delicious blacked crust.
• Fish cooks quite quickly so stay with the skillet and cook just until the fish is cooked through. It is done when it is opaque and flakes easy with a fork at its thickest part.
• Most fish is frozen and vacuum sealed.  Thaw the fish overnight in the refrigerator in the vacuum sealed packaging.  Do not refreeze fish that was previously frozen and thawed. Use the thawed fish within 1 – 2 days.
• This flavor packed mahi mahi is spicy .  If your taste buds are sensitive cut back on the cayenne pepper.
• Store leftovers in an airtight container in the fridge for up to 3 days. See below for tips on reheating.

How to reheat mahi mahi

• Do not reheat mahi mahi in the microwave.  It may be tempting but it will dry it out leaving you with an overcooked rubbery flavorless piece of pricey fish.
• To reheat first spritz or brush the mahi mahi with a little olive oil.  Then place it in a foil tent on a baking sheet. Reheat in a preheated 275 degree oven for about 10 minutes or until heated through.
• Consider flaking the mahi mahi filet and using it in a salad or at room temperature in tacos.

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Blackened Mahi Mahi

A quick and easy Blackened Mahi Mahi recipe with a flavor blasted homemade Cajun seasoning. This tasty recipe comes together in about 15 minutes making it easily doable on weeknights.

• Author: Beth Pierce
• Prep Time: 5 minutes
• Cook Time: 6 minutes
• Total Time: 11 minutes
• Yield: 4 servings 1x
• Category: main meal fish
• Method: stovetop
• Cuisine: Southern

Ingredients

Scale

• 4 Mahi Mahi filets thawed (4 ounces each)
• 2 tablespoons olive oil
• 2 tablespoon unsalted butter
• ½ tablespoon smoked paprika
• ½ teaspoon cayenne pepper (this is the hot one so you may want to cut it back)
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon fresh ground black pepper
• ¼ teaspoon dried oregano
• ¼ teaspoon kosher salt.

Instructions

1. Mix the smoked paprika, cayenne pepper, dried thyme, garlic powder, onion powder, ground black pepper, dried oregano, and salt in a small shallow bowl or plate.
2. Dry the mahi mahi filets with paper towels. Rub 1 – 1  1/2 tablespoons olive oil over the filets. Dredge the filets in the blackened seasoning. Discard any leftover seasoning.
3. Melt the butter and heat the remaining olive oil in a large skillet over medium high heat. Once the skillet is good and hot add the fillets and cook for 2-3 minutes or until golden brown. Flip and cook the other side until it is golden brown and fish is cooked through and flakes easily.

Notes

• Pat the mahi mahi dry with paper towels before rubbing with olive oil.
• After dredging the fish in the blackened seasoning discard any leftover seasoning. It should not be repurposed.
• Get the butter and oil fairly hot so the fish sears creating a delicious blacked crust.
• Fish cooks quite quickly so stay with the skillet and cook just until the fish is cooked through. It is done when it is opaque and flakes easy with a fork at its thickest part.
• Most fish is frozen and vacuum sealed.  Thaw the fish overnight in the refrigerator in the vacuum sealed packaging.  Do not refreeze fish that was previously frozen and thawed. Use the thawed fish within 1 – 2 days.
• This flavor packed mahi mahi is spicy .  If your taste buds are sensitive cut back on the cayenne pepper.
• Store leftovers in an airtight container in the fridge for up to 3 days. See below for tips on reheating.

Keywords: how to make blackened mahi mahi, what to serve with blackened mahi mahi, blackened mahi mahi recipe

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Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.