Mahi mahi is a mild white fish that’s also lean, rich, and moist. It’s easy to cook and tastes great with just about any preparation style. It’s also a great source of protein and B vitamins.
One of my favorite ways to prepare it is blackened. “Blackening” is just a technique where you coat a protein (like fish, chicken, or shrimp) in a blend of spices and then sear it in a hot pan.
Blackened mahi mahi is quick and easy to make, making it the perfect weeknight dinner. It’s also easy to customize the spice level to your liking, so you can make it as mild or as spicy as you want!
Keep reading for my favorite mahi mahi recipe blackened!
Understanding Blackening and Mahi Mahi
Before we dive into the recipe, let’s talk about what makes this dish so special.
What is blackening?
Blackening is a cooking technique where you coat food, usually a protein like fish or chicken, with a mix of spices and then sear it in a hot pan until it develops a dark, almost black crust.
This technique was popularized by Chef Paul Prudhomme, who created Blackened Redfish in 1980. It quickly became a culinary trend, and now you can find blackened versions of all sorts of dishes.
Blackening is similar to jerk seasoning in that both use a blend of spices, but the spices are different, so the flavors are distinct.
What is Mahi Mahi?
Mahi mahi is a mild, moist, and flaky fish that’s also known as dorado or dolphin fish (though it’s not related to dolphins!).
It’s a good source of protein and also contains magnesium, potassium, phosphorus, sodium, and selenium.
If you’re buying wild-caught mahi mahi in the U.S., it’s considered a sustainable choice. If you’re buying mahi mahi from somewhere else, you can check Fishwatch.gov for sustainability information.
Ingredients for Blackened Mahi Mahi
Here’s what you’ll need to make this recipe:
The Fish
- Type of fish: 1 ½ pounds mahi mahi filets (4-5 fillets).
- Fresh versus frozen: You can use fresh or frozen mahi mahi. If you’re using frozen, make sure it’s vacuum-sealed.
- Preparation of the fish:
- Remove any dark line down the middle of the fish, as it can sometimes have a “fishy” taste.
- Pat the mahi mahi dry with paper towels before you season it.
Blackening Seasoning Blend
You can easily mix your own blackening seasoning with spices you likely already have in your pantry.
- Base spices for the seasoning:
- 2 teaspoons paprika
- ¼ teaspoon cayenne pepper (adjust to your preferred level of heat)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- Option for pre-mixed Cajun spices: For convenience, you can substitute a pre-mixed Cajun spice blend.
Step-by-Step Instructions for Blackened Mahi Mahi
Here’s how to make this tasty dish. Be sure to look at the recipe card at the end of this article for the full list of ingredients and instructions.
Preparing the Mahi Mahi
- First, you’ll want to pat the fish dry with paper towels. This helps the seasoning stick.
- Next, season the fillets. Don’t be shy with the blackening seasoning! Press it into the fish so it really gets in there. Even on a busy weeknight, you don’t want to skimp on the flavor.
Cooking the Mahi Mahi
You can cook blackened mahi mahi in a pan or in the oven. Here’s how to do both:
Pan-Searing Method
- Heat a cast iron or stainless steel skillet over medium-high heat.
- Give the pan a spritz with non-stick spray, then add the fish.
- After a few minutes, add a tablespoon of butter to the pan. This will help keep the smoke down when you flip the fish.
- Cooking time depends on how thick the fillets are. In general, you’ll want to cook them for 3 to 4 minutes per side.
Baking Method
- Preheat your oven to 400 degrees F.
- Place the seasoned mahi mahi fillets on a baking sheet lined with parchment paper. This will keep the fish from sticking.
- Bake for about 10 minutes per inch of thickness.
Checking for Doneness
No matter which cooking method you choose, you’ll want to cook the fish to an internal temperature of 135-140°F. The fish should be opaque and flake easily with a fork when it’s done.
Butter vs. Oil: Which is better for blackening?
When blackening, use real butter, not margarine or another substitute. Butter gives the mahi mahi a rich flavor and helps it brown beautifully.
If you’re trying to cut back on fat, you can skip the butter altogether and use a high-heat oil like avocado or grapeseed. The recipe works well either way, so feel free to adapt it to your needs.
One important note: Blackening creates smoke! Turn on your exhaust fan and crack a window to keep your kitchen clear.
Serving Suggestions and Recipe Variations
Blackened mahi mahi is a versatile dish that tastes great with a wide variety of side dishes. Here are a few ideas to get you started.
Serving Suggestions
Mahi mahi’s mild flavor makes it a welcome addition to many meals:
- Side dish pairings: Okra, red beans and rice, salad, coleslaw, cornbread, or dirty rice. White rice with mango salsa is also a great choice.
- Different forms: Flake the fish and serve it over a salad, pile it high on a sandwich, or tuck it into warm tortillas for blackened fish tacos.
Recipe Variations
This recipe is easy to customize to fit your tastes and dietary needs:
- Spice levels: This recipe has a nice kick, but you can dial it up or down to your liking. Start with 1/4 teaspoon of cayenne pepper and increase it to 1/2 teaspoon for more heat.
- Alternative fish: If you can’t find mahi mahi, grouper, halibut, or snapper are all good substitutes. Cod, haddock, scrod, or even salmon would also work, but you may need to adjust the cooking time slightly.
- Dairy-free: This recipe is already naturally dairy-free, making it a great option for those with dairy sensitivities.
Storing and Reheating Leftovers
Got leftovers? Great! Store them in an airtight container in the fridge, and they’ll be good for up to three days.
When you’re ready to reheat, you have a couple of options. For a quick reheat, pop it in the microwave, heating it in 30-second bursts until it’s warmed through. Or, if you have a little more time, you can reheat it in the oven for about 7-10 minutes.
Blackened mahi mahi also tastes fantastic flaked over a salad, tucked into a sandwich, or served in tacos!
Tips and FAQs
Here are some things people often ask about making blackened mahi mahi:
- How do I thaw frozen fish? The best way to thaw frozen mahi mahi fillets is to put them in a bowl in the refrigerator overnight.
- How do I know when the fish is done? Use an instant-read meat thermometer to ensure it’s cooked through.
- My fish tastes too fishy. How can I make the flavor milder? Trim away any darker-colored flesh before cooking.
In Closing
Blackened mahi mahi is a quick, easy, and flavorful way to get a healthy dinner on the table. The simple spice rub adds a ton of taste to this flaky white fish.
I hope you’ll give this recipe a try! Feel free to play around with the spice blend and experiment with different sides to create your ideal blackened mahi mahi meal.
Whether you’re looking for a fast weeknight dinner, a dish to impress at a special occasion, or a tasty addition to salads or tacos, blackened mahi mahi is a versatile option that’s sure to please.