Quick Blackened Mahi Mahi

This blackened mahi mahi recipe transforms ordinary fish into a Cajun-inspired delight with minimal effort. The contrast between the spicy, crisp blackened exterior and the tender, flaky fish creates a restaurant-quality meal that comes together in just 15 minutes.

I discovered this technique during a beach vacation in Florida when a local chef showed me how a proper blackening technique can transform even the simplest fish dinner. My family now requests this dish at least twice a month, especially when we want something impressive without spending hours in the kitchen.

Ingredients

• Mahi mahi fillets: Choose fresh over frozen when possible for the best texture and flavor
• Blackened seasoning blend: Creates that signature Cajun crust with minimal effort
• Butter: Adds richness and helps create the perfect sear
• Salt: Enhances all the flavors but adjust based on your seasoning blend
• Lemon wedges: Add brightness that balances the spicy seasoning
• Fresh parsley: Provides color and a hint of freshness

Step-by-Step Instructions

Prepare the blackening seasoning:

Mix all spices thoroughly in a small bowl until well combined. This homemade blend allows you to control the heat level and salt content exactly to your preference. Store any extras in an airtight container for future use.

Prepare the fish:

Pat the mahi mahi completely dry with paper towels. This crucial step ensures a proper sear rather than steaming the fish. Cut into equal portions so they cook evenly and apply generous coating of blackening seasoning on all sides.

Heat the skillet:

Heat a cast iron skillet over medium-high heat until very hot. Add butter and allow it to melt completely and begin to bubble slightly but not burn. The hot butter creates the signature blackened crust.

Cook the first side:

Place seasoned fish in the hot skillet presentation side down first. Allow to cook undisturbed for 4-5 minutes until a dark crust forms. Resist the urge to move the fish prematurely which would prevent proper crust development.

Finish cooking:

Carefully flip the fillets and cook an additional 3-4 minutes. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F. The contrast between the spicy crust and tender interior should be dramatic.

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The cayenne pepper in the blackening seasoning is what really makes this dish special for me. I learned from a New Orleans chef that the right amount creates heat without overwhelming the delicate fish. My favorite memory with this recipe was serving it to my seafood-skeptical nephew who declared it "the only fish I'll ever eat again."

Perfecting Your Blackening Technique

The blackening method originated in Louisiana Cajun cooking and relies on high heat combined with butter and spices to create a distinctive crust. The key is getting your cast iron skillet properly hot before adding the fish. If your skillet is not hot enough, you will end up with a pale, soggy exterior instead of the signature blackened crust. Allow your skillet to heat for at least 5 minutes before adding butter and fish for optimal results.

Selecting the Perfect Mahi Mahi

When shopping for mahi mahi look for firm fillets with a pinkish hue rather than dull or brownish coloring. Fresh mahi mahi should smell clean like the ocean without any strong fishy odor. If using frozen varieties thaw completely in the refrigerator overnight and pat very dry before seasoning. The thickness of your fillets will affect cooking time so adjust accordingly thicker pieces may need an extra minute or two per side.

Serving Suggestions

This blackened mahi mahi pairs beautifully with lighter sides that complement rather than compete with its bold flavors. Try serving alongside cilantro lime rice, a simple green salad, or roasted vegetables. For a complete Cajun-inspired meal serve with dirty rice or creamed corn. The bright acidity of the lemon wedges cuts through the richness of the butter and seasoning so be generous with your citrus garnish. For a restaurant presentation drizzle with a simple lemon butter sauce made by deglazing the pan with white wine after cooking the fish.

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Frequently Asked Questions

→ What is blackened mahi mahi?

Blackened mahi mahi is a tender fish dish cooked with a bold spice rub and seared at high heat to form a crispy crust.

→ Which seasoning works best for blackened mahi mahi?

A Cajun-inspired seasoning with paprika, garlic, onion, cayenne, and herbs adds the perfect flavor and spice.

→ What kind of skillet should I use?

A cast-iron skillet is ideal for achieving a crispy, crusty sear on the fish due to its even heat distribution.

→ How long does it take to cook mahi mahi?

Cooking mahi mahi takes about 8-9 minutes total—4-5 minutes on one side and another 3-4 minutes after flipping.

→ What side dishes pair well with blackened mahi mahi?

This dish pairs wonderfully with rice, sautéed vegetables, or a fresh green salad for a balanced meal.

→ Can I use store-bought blackened seasoning?

Yes, store-bought seasoning works great, but you may need to adjust salt or spice levels based on the brand.