Butter and warm spices create a tasty, blackened crust for our blackened mahi-mahi. The fish is made perfect by searing it in the cast-iron skillet over high heat. Eat as is, or garnish with fresh mango salsa.
- Small Bowl
- Cast-Iron Skillet or Heavy-Bottomed Pan
- 5 Filet Mahi-Mahi, frozen
- 1 tablespoon butter, melted
- 2 tablespoons avocado oil
- ½ cup blackening seasoning
- Salt the filets and let them sit for 5 minutes. Pat them dry with a towel to remove excess moisture.
- Lightly coat the fillets with melted butter using a pastry brush.
- Combine the ingredients for the blackening seasoning in a small bowl, and generously cover both sides of the fish.
- Once heated, carefully add 1-2 filets to the pan to cook for 3-4 minutes on each side. Cooking time may vary depending on the thickness of the filet. Repeat with the remaining filets (see note).
- Garnish with fresh lemon to serve.
- The key to a well-seared fish is a well-coated, hot pan. Warm a cast-iron skillet on medium and give it time to heat up before cooking the fish.
- Speaking of hot; there could be a lot of smoke!! Do yourself a favor and turn on your exhaust fan. I often remember when it’s already too late.
- Mahi-mahi is versatile and cooks well, but it’s still a lean fish; if you overcook the filet it will dry out, and no one wants that.
- You will know the fish is finished searing on one side when it easily releases from the pan. If it sticks, it’s not quite ready. Give it more time. Use a food thermometer to check the temperature; the safe internal temperature for mahi-mahi is 137. °
Check out our web story for pan-seared blackened mahi-mahi.
WHAT YOU NEED TO MAKE THIS RECIPE
- Mahi-Mahi: I use frozen wild-caught mahi-mahi filets from Costco every time. However, if you have access to fresh fish go ahead and use that instead.
- Butter: Use butter to bind the blackening seasoning and flavor the fish.
- Blackening Seasoning: Blackening is a Cajun cooking technique used to prepare fish and other meat. Take a moment to check out our favorite blend of spices to use for blackening. A note on heat- if spice is a concern for you, I would consider omitting cayenne pepper from the spice blend.
HOW TO MAKE BLACKENED MAHI-MAHI
Salt the filets and let them sit for 5 minutes. Pat them dry with a towel to remove excess moisture.
Lightly coat the fillets with melted butter using a pastry brush.
Combine the ingredients for the blackening seasoning in a small bowl, and generously cover both sides of the fish with the spices.
Once heated, carefully add 1-2 filets to the pan to cook for 3-4 minutes on each side. Cooking time may vary depending on the thickness of the filet. Repeat with the remaining filets (see note).
Garnish with fresh lemon to serve.
Searching for a tasty seafood recipe?
Try one of these favorites from the Jamil Ghar.
COMMON QUESTIONS ABOUT THIS RECIPE
How can I serve blackened mahi-mahi?
Oh, the options! Of course, you can always serve it with fresh mango salsa; that’s our personal favorite.
- Break up the cooked fish and add it to a warmed corn tortilla to make blackened mahi-mahi tacos. Top them with our mango salsa or pico de gallo.
- Serve the fish over rice, pilaf, or mix it with rice and black beans for a fun spin on a burrito bowl.
- Blackened mahi-mahi is the perfect protein to add to a chopped salad!
- Make a blackened mahi-mahi sandwich using avocado, cabbage, butter lettuce, and spicy mayo dressing served on ciabatta.
What’s are some good sides to serve with this meal?
- Rice or pilaf
- A bed of greens treated with olive oil, salt, and pepper.
- Grilled vegetables like corn or asparagus
- Red beans
- A chopped salad
- Serrano crema is a tasty sauce to pair with blackened mahi-mahi.
How do you cook mahi-mahi in the oven?
Prepare a rimmed baking sheet with a wire rack, and give it a quick spray with avocado oil. Line the fish onto the wire rack and bake at 375° for 8-10 minutes. To be certain, use a food thermometer to check the temperature of the fish; the safe internal temperature for mahi-mahi is 137°.