Blackened mahi mahi uses an incredible blend of spices and herbs to create a slightly spicy crust on this mildly sweet fish! This recipe is great for any day of the week as it takes minimal prep work. Plus, it is on the table in less than 15 minutes!
¼cupbutter(divided - 2 portions of 2 tablespoons each)
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Instructions
To prepare your fish, pat the mahi mahi fillets dry with paper towels and then set them aside.
In a small mixing bowl, combine the paprika, garlic powder, onion powder, thyme, pepper, cayenne, basil, and oregano to make the blackening seasoning. Stir gently to combine (*see note).
In a microwave-safe large mixing bowl, melt 2 tablespoons of butter.
Next, dredge the mahi mahi fillets in the melted butter. Then season them very generously using the blackened seasoning mix.
Heat a cast-iron skillet or heavy-bottomed frying pan over medium heat. Add a tablespoon pat of butter per mahi mahi fillet into the hot skillet and allow it to melt. Place the seasoned mahi mahi directly into the melted butter.
Cook the mahi mahi for 4 minutes, undisturbed (*see note). Flip the fish and cook the other side for another 4 minutes. The mahi mahi is done when it has an internal temperature of 145°F (63°C), has become opaque, and is easily flaked with a fork.
Remove the blackened fish from the pan and serve immediately.
Notes
This blackened seasoning is perfect for so many different meats! Try it out on chicken, lamb, shrimp, or any of your favorite meats!
If you want your seasoning to be an extra fine consistency, you can use a spice grinder after mixing your blackened seasoning.
For a spicier blend, add more cayenne pepper to the blackened seasoning.
In order to ensure a crispy, blackened crust it is important to cook your fillets without moving them (other than to flip them).
To store: Keep any leftovers in a sealed container in the fridge for up to 4 days.
To reheat: Bake your mahi mahi at 325°F (165°C) unit heated through.