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This blackened mahi mahi is perfect for home cooks craving bold flavors without fuss. It comes together quickly on busy evenings yet feels special enough for weekend dinners. The spicy crust and tender fish create a meal that pleases every time.
I first made this after spotting fresh mahi mahi at the market and loved how the spices transformed the fish into something memorable
Ingredients
- Mahi mahi fillets: Choose firm, fresh fillets that smell clean and are moist but not slimy
- Paprika: Adds smoky depth and vibrant color so opt for a fresh jar for best flavor
- Garlic powder: Brings savory warmth that complements the fish
- Onion powder: Enhances the seasoning with sweet and pungent notes
- Thyme: This herb adds an earthy aroma ideal for seafood
- Oregano: A bright, slightly bitter herb that balances the spices
- Cayenne pepper: Provides heat—adjust amount to your spice preference
- Salt and pepper: Essential to enhance all flavors so use freshly ground pepper for more impact
- Olive oil: Helps create the crisp seared crust—choose a good quality extra virgin for the best taste
Instructions
- Build the Blackening Seasoning:
- Mix paprika garlic powder onion powder thyme oregano cayenne pepper salt and pepper in a bowl to create an even spice blend. This step ensures every bite has consistent flavor.
- Season the Mahi Mahi:
- Pat the fillets dry with paper towels then rub the seasoning generously over both sides pressing lightly so the spices stick. Dry fish sears better giving a crisp crust.
- Heat the Skillet:
- Warm olive oil in a heavy skillet over medium-high heat until shimmering but not smoking. Very hot oil is key to blackening without overcooking the fish.
- Cook the Fish:
- Place the fillets carefully in the skillet and cook without moving for 3 to 4 minutes until a dark crust forms. Flip and repeat on the other side. Cooking times vary slightly by thickness so keep an eye.
- Rest and Serve:
- Remove the fish and let it rest on a plate for a few minutes. Resting keeps it juicy and makes it easier to slice. Serve immediately to enjoy the full contrast of spicy crust and moist interior.
I love the combination of herbs and heat in the seasoning. It reminds me of coastal trips where fresh catches get simple but flavorful treatments. This blackened mahi mahi brings a bit of that seaside charm to any kitchen.
Storage Tips
Cooked mahi mahi keeps well in an airtight container in the fridge for up to two days. Reheat gently to avoid drying out or enjoy cold flaked over salads.
Ingredient Swaps
If mahi mahi is unavailable try using firm white fish like cod or halibut. Smoked paprika can be swapped with regular paprika plus a pinch of cumin for a different smoky note.
Serving Ideas
Serve with warm corn tortillas avocado slices and a squeeze of lime for fish tacos. Or add a side of creamy mashed potatoes and steamed veggies for a comforting meal.
This recipe delivers spicy boldness and simplicity in every bite making it a go-to for flavorful weeknight dinners.
Frequently Asked Recipe Questions
- → What is the purpose of blackening the fish?
Blackening forms a flavorful crust by searing seasoned fish in hot oil, enhancing its texture and taste.
- → Can I adjust the spice level in the seasoning?
Yes, modify the amount of cayenne pepper to suit your preferred heat level without affecting other flavors.
- → What type of oil is best for cooking mahi mahi this way?
Olive oil is ideal for its moderate smoke point and rich flavor that complements the spices well.
- → How do I know when the fish is cooked perfectly?
Cook each side for 3–4 minutes until the crust is dark and the fillet flakes easily with a fork.
- → Should the fish rest after cooking?
Allowing the fillets to rest briefly helps the juices redistribute, ensuring moist, flavorful bites.