If you’re craving a dish that bursts with bold flavors and a smoky, spicy kick, you’re going to love this Blackened Mahi Mahi Recipe. It’s the kind of meal that feels special yet is surprisingly simple to make, combining tender, flaky mahi mahi fillets with a vibrant Cajun spice mix that creates a gorgeous crust and deliciously juicy interior. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe delivers a tasty punch that’s sure to become a favorite on your table.
Ingredients You’ll Need
The magic of this Blackened Mahi Mahi Recipe lies in its straightforward ingredients. Each component plays a crucial role, from the rich butter that helps achieve that perfect sear to the fragrant spices that layer complexity and color onto the fish. Having these basics on hand will make the cooking process a breeze while elevating your mahi mahi to restaurant-quality levels.
- Mahi Mahi Fillets (4 fillets, about 6 ounces each): Fresh or thawed, firm fish ensures the perfect texture after cooking.
- Butter (2 tablespoons): Adds richness and helps create a golden, slightly crisped blackened crust.
- Olive Oil (1 tablespoon): Keeps the butter from burning and adds a subtle fruity flavor.
- Lemon (1 whole): Brightens the dish with a fresh squeeze, balancing the spices beautifully.
- Onion Powder (1 ½ teaspoons): Brings a mild sweetness to the seasoning blend.
- Garlic Powder (1 teaspoon): Adds depth with a pleasant pungency.
- Smoked Paprika (1 teaspoon): Provides smoky warmth and vibrant color.
- Dried Thyme Leaves (1 teaspoon): Offers an aromatic earthiness to the spice mix.
- Dried Oregano Leaves (1 teaspoon): Complements the other herbs with a slightly bitter, herbal note.
- Fine Grain Sea Salt (1 teaspoon): Enhances all the flavors and helps tenderize the fish.
- Freshly Ground Black Pepper (½ teaspoon): Adds a sharp, peppery bite.
- Cayenne Pepper (½ teaspoon or to taste): Brings the signature kick that makes the blackening seasoning unforgettable.
How to Make Blackened Mahi Mahi Recipe
Step 1: Prepare the Kickin’ Cajun Seasoning Mix
Start by combining the onion powder, garlic powder, smoked paprika, thyme, oregano, sea salt, black pepper, and cayenne pepper in a small bowl. This seasoning blend is the heart of the Blackened Mahi Mahi Recipe—it’s what gives the fish that fiery, smoky crust and complex flavor. Mix everything thoroughly to ensure each bite is perfectly seasoned.
Step 2: Season the Mahi Mahi Fillets
Pat the mahi mahi fillets dry with paper towels, which helps the seasoning stick better and ensures a nice sear. Generously coat both sides of the fillets with the Kickin’ Cajun Spice Mix, pressing the spices into the flesh with your hands for even coverage. Don’t forget to wash your hands afterward to avoid accidentally transferring the spicy mix to your eyes or face!
Step 3: Cook the Fish
Heat a large sauté pan over medium-high heat and add the butter and olive oil. You want the fat to be hot but not smoking before adding the fillets. Place the seasoned fish gently into the pan and let it cook undisturbed for several minutes. This step is crucial to forming that stunningly golden blackened crust. Once one side is beautifully seared, flip the fillets carefully and continue cooking until the fish is opaque and flakes easily with a fork—usually a few more minutes.
Step 4: Finish with Fresh Lemon
Just before serving, squeeze fresh lemon juice over the cooked fillets. The citrus cuts through the richness and spice, adding a refreshing brightness that perfectly rounds out the flavors of the Blackened Mahi Mahi Recipe.
How to Serve Blackened Mahi Mahi Recipe
Garnishes
A simple garnish can elevate the dish beautifully. A handful of freshly chopped parsley or cilantro not only adds a pop of vibrant green color but also a fresh herbal note that complements the spicy blackening. Thinly sliced green onions or a few lemon wedges also make perfect finishing touches for this dish.
Side Dishes
This Blackened Mahi Mahi Recipe pairs wonderfully with light, fresh sides that balance its bold character. Try serving it alongside jasmine rice or quinoa to soak up the juices. A crisp green salad or sautéed vegetables like asparagus or zucchini offer a refreshing contrast, and creamy coleslaw can bring a cool counterpoint to the heat.
Creative Ways to Present
Thinking beyond the plate? Try serving the blackened fillets on warm corn tortillas for a quick mahi mahi taco, topped with a zesty slaw and avocado slices. Or create a vibrant grain bowl by layering the fish on a bed of roasted sweet potatoes, black beans, and fresh salsa, drizzled with a lime crema. The possibilities to surprise and delight with this Blackened Mahi Mahi Recipe are endless!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the cooked blackened mahi mahi in an airtight container in the refrigerator for up to 3 days. Keep the fish separate from any sides to maintain the best texture and flavor when reheating.
Freezing
This dish is best enjoyed fresh, but if you want to freeze cooked fillets, wrap each piece tightly in plastic wrap and then place them in a freezer-safe container or bag. Use within 1-2 months for optimal taste.
Reheating
To reheat, gently warm the fish in a low oven or in a skillet over medium-low heat. Avoid the microwave if possible, as it can alter the texture and cause the blackening crust to become soggy. A quick warm-up helps keep that delightful spice crust intact and the fish moist.
FAQs
Can I use a different type of fish for this Blackened Mahi Mahi Recipe?
Absolutely! While mahi mahi is perfect for its firm texture and mild flavor, you can also use snapper, swordfish, or even salmon for a similar effect. Just adjust cooking times based on the thickness of the fillets.
How spicy is the Blackened Mahi Mahi Recipe?
The spice level is moderate thanks to cayenne and paprika. You can easily adjust the heat by reducing or increasing the cayenne pepper to suit your taste preferences.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free as long as you use spices and ingredients without additives or cross-contamination. It’s a great option for those with gluten sensitivities!
Can I prepare the seasoning mix ahead of time?
Yes! The Kickin’ Cajun Seasoning Mix can be made in advance and stored in an airtight container for several weeks. This makes whipping up the Blackened Mahi Mahi Recipe even quicker on busy days.
What type of pan works best for cooking Blackened Mahi Mahi?
A heavy-bottomed skillet, such as cast iron or stainless steel, is best for getting that perfect sear and blackened crust. Avoid non-stick pans if you’re aiming for that authentic texture and color.
Final Thoughts
This Blackened Mahi Mahi Recipe is more than just a meal—it’s a celebration of bold flavors and simple techniques that come together beautifully. It’s one of those dishes that feels both comforting and exciting every time you make it. I encourage you to give it a try soon; your taste buds will thank you for the smoky, spicy, and utterly delicious experience!
Print
Delicious Recipe
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
This Blackened Mahi Mahi recipe features perfectly seasoned fish fillets cooked in a skillet to achieve a bold, flavorful crust with a tender, flaky interior. The combination of Cajun spices with butter and olive oil creates a deliciously smoky and spicy profile, finished with a fresh squeeze of lemon juice for brightness.
Ingredients
Fish and Seasoning
- 4 mahi mahi fillets (approximately 6 ounces each)
- 1 ½ teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano leaves
- 1 teaspoon fine grain sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper (or to taste)
Cooking Fats and Garnish
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 lemon (for juice)
Instructions
- Prepare the Cajun Seasoning Mix: In a small bowl, combine onion powder, garlic powder, smoked paprika, dried thyme leaves, dried oregano leaves, fine grain sea salt, freshly ground black pepper, and cayenne pepper to create the Kickin’ Cajun Seasoning Mix.
- Season the Mahi Mahi: Pat the fillets dry thoroughly with paper towels to ensure seasoning adheres well. Liberally season both sides of each fillet with the Cajun Spice Mix, pressing the seasoning into the fish gently with your hands. Wash your hands thoroughly after this step.
- Cook the Fish: Heat a large sauté pan over medium-high heat. Add butter and olive oil to the pan. When the fats are hot and shimmering, carefully place the seasoned mahi mahi fillets into the pan. Cook undisturbed for several minutes until the bottom is golden brown and forms a blackened crust. Carefully flip each fillet and continue to cook until the fish is opaque and fully cooked through, about 3-4 minutes more depending on thickness.
- Finish and Serve: Once cooked, remove the fillets from the pan. Immediately squeeze fresh lemon juice over each piece of fish to enhance the flavors. Serve hot.
Notes
- Patting the fish dry is important for a good blackened crust.
- Adjust cayenne pepper quantity to control spiciness to taste.
- Use a heavy skillet or cast iron pan for best results when blackening.
- Ensure the pan and fats are hot before adding fish to avoid sticking.
- Let the fish cook undisturbed to develop the crust before flipping.
