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
Scale
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.
