Coat the fish in butter and bold blackening seasoning. to make blackened Mahi Mahi, an easy, flavor-packed meal that’s ready in just 20 minutes! Pan-sear the fish until it’s crispy on the outside and tender inside. Serve it as is or top it with mango pico de gallo for a vibrant weeknight dinner. Want to switch things up? Turn it into Mahi Mahi blackened tacos with avocado lime crema!
- What is Blackened Mahi Mahi?
- Key Ingredients
- Additions and Substitutions
- Tools You'll Need
- How to Make Blackened Mahi Mahi
- Expert Tips
- Baked Blackened Mahi Mahi
- Can I Make this Recipe on the Grill?
- Should I Use Fresh or Frozen Fillets?
- What to Serve with Blackened Mahi Mahi
- What To Do With Leftovers
- Frequently Asked Questions
- Blackened Mahi Mahi
What is Blackened Mahi Mahi?
Mahi-Mahi is coated in rich, melted butter and blackened seasoning mix before searing the smoky fillets in a hot cast-iron skillet until a blackened crust forms. Blackening is a Cajun cooking technique to prepare fish, chicken, vegetables, and other meat. The blackening process gives the fish a unique charred flavor while keeping it moist on the inside– all that color means flavor and lots of it!
Key Ingredients
Blackened Mahi Mahi is one of my favorite meals when I am short on time. There will be a lot of smoke and sputtering, so do yourself a favor. Put on an apron and turn on the exhaust fan ahead of time. Here’s everything you need to get started.
- Mahi-Mahi: Mahi-Mahi is naturally sweet and mild white fish that pairs perfectly with the bold flavor of the blackened seasoning seasoning. Fresh fish is ideal, but frozen fillets work just as well. Thaw the fillets in the fridge overnight and pat them dry. I typically use frozen wild-caught Mahi-Mahi from Costco.
- Butter: Use salted butter to the homemade blackened seasoning to the fillets.
- Blackened Seasoning: Use store-bought blackened seasoning or make homemade seasoning with simple ingredients in your spice cabinet. All you need is dark chili powder, garlic powder, dried oregano, smoked paprika, ground cumin, salt, black pepper, and cayenne pepper for a bit of heat. Leave the cayenne out of the spice blend if you prefer a mild-tasting fish.
- Oil: Use oil with a high-smoke point—vegetable or avocado oil—to sear the fish.
Additions and Substitutions
- Switch up the spices. Use the same technique, but replace the blackened spices with homemade Cajun seasoning like this Slap Ya Mama Seasoning recipe.
Tools You’ll Need
For the best results, use a preheated cast-iron skillet. You can also use a large nonstick skillet or a stainless steel saute pan, but preheat them beforehand to create a nonstick coating.
How to Make Blackened Mahi Mahi
The full recipe with measurements is in the recipe card below.
Step 1: Salt the Mahi-Mahi fillets and set them aside at room temperature for 5 minutes. Then, pat them dry with a towel or paper towels to remove excess moisture.
Step 2: Brush the fillets with melted butter. Combine the spice mix for the blackened seasoning in a small bowl and generously coat both sides of the fish.
Step 3: Warm oil in a preheated cast iron skillet over medium-high heat. Heat the oil until shimmering. Carefully add 1-2 fillets to the pan away from you. Cook for 3-4 minutes on each side.
How do you know when the fish is done cooking?
Mahi-Mahi is versatile and easy to cook, Since it’s a lean fish, it can easily overcook and dry out if cooked for too long. The best way to know when the fish is done is to insert a meat thermometer into the thickest part of the fish fillet. The safe internal temperature for Mahi-Mahi is 145°F (63°C).
Step 4: Repeat with the remaining fillets, heating the pan in between batches.
Expert Tips
- Preheat the pan. A hot, well-seasoned pan is the secret to a perfect sear. Heat a cast-iron skillet over medium and let it get smoking hot before adding the fish.
- Add the fish carefully. Gently place the fillet into the pan away from you to prevent hot oil from splattering.
- Wait before flipping. If the fish sticks, it’s not ready. Let it cook until it naturally releases from the pan before flipping.
- Use a thermometer. The best way to know when the fish is done cooking is to use a meat thermometer. Insert it into the thickest part of the fillet—it should reach 145°F (63°C).
Baked Blackened Mahi Mahi
You can bake Mahi-Mahi in the oven, just like my recipe for furikake salmon. However, the fish won’t have the same flavor or crust that develops from searing it in a pan.
- Line a rimmed baking sheet with a wire rack. Generously spray the wire rack with avocado oil.
- Arrange the fish onto the wire rack and bake at 375°F (190°C) for 8-10 minutes.
Can I Make this Recipe on the Grill?
Begin by preheating a grill over high heat for about 10 minutes. Reduce the temperature to medium heat, or about 375°F (190°C). Cook the Mahi Mahi in a cast-iron skillet following the stovetop directions in the recipe card below. Every grill is different, so I recommend checking the temperature after 4 minutes to avoid overcooking the fish.
If you enjoy the meal, try one of these fish recipes!
Should I Use Fresh or Frozen Fillets?
I’ve lived in landlocked states my whole life, so I am a big fan of frozen fish, especially Mahi Mahi. The key to using frozen fish in recipes is setting aside time to thaw the fish properly. The best way to defrost Mahi Mahi is to transfer it from the freezer to the fridge and leave it overnight.
If you’re in a hurry, place the frozen fillets in a sealed bag (Costco fillets have individual wrappers) and add them to a large mixing bowl with cold water for about 10-15 minutes. If you have access to fresh fish, go for it!
What to Serve with Blackened Mahi Mahi
- Grains: White Rice, Dirty Rice, Pilaf, Risotto Allo Zafferano, Quinoa, Brown Rice, Jamaican Rice and Peas
- Vegetables: Air Fryer Zucchini and Squash, Air Fryer Broccoli and Cauliflower, Grilled Sweet Potatoes
- Salad: Vegetable Chopped Salad, Avocado Cucumber Tomato Salad, Spinach and Arugula Salad, Cucumber Carrot Salad
- Toppings: Mango Salsa, Pico de Gallo, Serrano Crema, Avocado Crema, Pineapple Corn Salsa
What To Do With Leftovers
- Refrigerate: Store the leftover fish in an airtight container for 3-4 days.
- Freeze: Wrap the Mahi Mahi fillets in plastic wrap and transfer them to a freezer-safe container or bag. Blackened Mahi Mahi freezes for 2-3 months.
- Thaw: Defrost the fish in the fridge overnight.
- Reheat: Line the fillets onto a rimmed baking sheet and cook in a preheated oven to 275°F (135°C) for 15 minutes.
- Repurpose: Serve the leftover seasoned fish with fresh mango pico de gallo. Cut the fillets into pieces and use them to fill a warm corn tortillas for fish tacos. You can chop the fish and toss it with cilantro-lime rice and black beans for a Cajun spin on a burrito bowl.
Frequently Asked Questions
What does blackened Mahi Mahi taste like?
Mahi-Mahi has a mild flavor that takes on the taste of whatever you pair it with. When cooked properly, the outside of the fish forms a flavorful crust, thanks to the blackened seasoning, while the interior remains moist and tender. The result is savory, smoky, slightly spicy fish, perfect for seafood lovers.
What kind of fish is Mahi Mahi?
Mahi Mahi, also known as dolphinfish (no, not dolphin), is a type of fish found in tropical and subtropical waters.
How to Use Mahi-Mahi:
• Mahi Mahi Fish and Chips
• Grilled Mahi Mahi with Balsamic Tomato Salad
• Goan Fish Curry
• Mahi Mahi in Lemon Garlic Cream Sauce
• Thai Fish Curry
More Cajun Recipes:
Blackened Mahi Mahi
- Small Bowl
- 1½ tablespoons dark chili powder
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1½ tablespoons smoked paprika
- 2 teaspoons kosher salt
- 1½ teaspoons ground cumin
- 1 teaspoon coarse black pepper
- 1 teaspoon cayenne pepper
- 6 Mahi Mahi fillets
- 1 tablespoon melted butter
- 2 tablespoons oil
- ½ cup blackening seasoning
- Salt the Mahi-Mahi fillets and set them aside at room temperature for 5 minutes. Then, pat them dry with a towel or paper towels to remove excess moisture.
- Brush the fillets with melted butter. Combine the spice mix for the blackened seasoning in a small bowl and generously coat both sides of the fish.
- Warm oil in a preheated cast iron skillet over medium-high heat. Heat the oil until shimmering. Carefully add 1-2 fillets to the pan away from you. Cook for 3-4 minutes on each side. Tip: Mahi-Mahi is versatile and easy to cook, Since it's a lean fish, it can easily overcook and dry out if cooked for too long. The best way to know when the fish is done is to insert a meat thermometer into the thickest part of the fish fillet. The safe internal temperature for Mahi-Mahi is 145°F (63°C).
- Preheat the pan. A hot, well-seasoned pan is the secret to a perfect sear. Heat a cast-iron skillet over medium and let it get smoking hot before adding the fish.
- Add the fish carefully. Gently place the fillet into the pan away from you to prevent hot oil from splattering.
- Wait before flipping. If the fish sticks, it’s not ready. Let it cook until it naturally releases from the pan before flipping.
- Use a thermometer. The best way to know when the fish is done cooking is to use a meat thermometer. Insert it into the thickest part of the fillet—it should reach 145°F (63°C).
Sophia Smith
Thursday 16th of February 2023
I recently made the Blackened Mahi-Mahi with Mango Salsa recipe and it was a hit! The fish was perfectly cooked and had just the right amount of spiciness. The mango salsa was a delicious addition and added a nice balance of sweetness. I will definitely be making this recipe again.
TW
Wednesday 8th of June 2022
The rub for this fish is amazing! I want to put it on everything. I am trying it on chicken next!
Tressa Jamil
Sunday 12th of June 2022
We actually have a blackened chicken recipe coming out soon and that's exactly how we did it!
Kristine Corey
Monday 7th of March 2022
Love this recipe, will have to try the mango salsa too!
Tressa - Jamil Ghar Team
Sunday 13th of March 2022
Hey, thanks for commenting! You'll have to let us know what you think of the mango salsa when you're able to try it.