Blackened Mahi Mahi
This homemade Blackened Mahi Mahi always turns out perfectly flaky, moist, and beyond flavorful! Made with a homemade blend of spices, this easy recipe is perfect for those who really crave bold flavors. It’s an easy dinner you can have on the table in less than 15 minutes!
Blackened Mahi Mahi
The magic here is in the seasoning, which you know I love making myself! So many store-bought mixes have broken my trust too many times.
When you make homemade blackening seasoning, you can make sure it’s got all of the bold flavor you’re craving without the excessive sodium that so many store-bought brand contain. This mix has spices like smoked paprika and a medley of herbs that pack a punch!
The flavor that the blackening seasoning lends to the mahi mahi is unbelievably good. It’s smoky, savory, slightly spicy, and really worth drooling over!
Plus, there’s really no special “blackening” method used here that will challenge you. This is a simple pan-fried recipe that always yields flaky white meat fish that’s moist and full of blackened flavor on the outside.
With summer right around the corner, it’s time to stock up on all of the best seafood recipes! Blackened Mahi Mahi is a great protein to serve on a warm summer evening next to some fluffy rice, a vibrant veggie and a squeeze of fresh lemon juice to drizzle all over the plate.
Who needs to go spend money at a restaurant when you can have an even better meal for less money right at home?!
How to Make Blackened Mahi Mahi
This easy recipe comes together in no time. Butter up the filets, coat them in seasoning, then cook for just a few minutes on each side… That’s about it!
- Prepare the spice mix. Combine all of the blackened seasoning ingredients in a bowl until combined.
- Prepare the filets. Gently pat the fish filets dry with a paper towel. Evenly coat the filets with butter on all sides.
- Season the filets. Using your hands, gently press the blackening seasoning mix all over the buttered mahi mahi filets.
- Cook the fish. Heat some oil in a skillet over medium-high heat. Add fish to the simmering oil and cook for 3 minutes, then flip and cook for another 3-4 minutes.
- Enjoy! Serve the fish immediately while it’s still hot with a lemon wedge.
How do I know when my mahi mahi is fully cooked?
The best way to check the if the mahi mahi is fully cooked and safe to eat is to insert a meat thermometer into the thickest part of the fish. The internal temperature of fully cooked mahi mahi is 145°F. You can also check the doneness by cutting into it with a fork. The fish should be opaque and flake easily with a fork when done cooking.
Can I use frozen mahi mahi?
Yes, but it’s always best to thaw your fish prior to cooking it! One quick way to do this is to place your frozen fish in a resealable bag and press as much air out of it as possible before sealing it closed. Place the fish under cool running water for 30 minutes or until the meat has thawed.
What happens if I overcook mahi mahi?
If mahi mahi is overcooked, it can easily become dry, tough, and lose the intended delicate, flaky texture. Overcooking can also cause the fish to dry out and become flavorless.
Additionally, if you are blackening your mahi mahi and overcooking it, the blackened seasoning will be burnt and leave the fish with a bitter taste.
Check out more of my favorite seafood dinner recipes!
- Oven Baked Cod with Lemon and Vegetables
- Honey Glazed Salmon
- Shrimp Alfredo
- Grilled Clams with Garlic Parmesan Basil Butter
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Get the Recipe: Blackened Mahi Mahi Recipe
- 4 Mahi Mahi filets, 6 ounces each
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon dried thyme
- ¾ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon cayenne
- 2 tablespoons butter, melted
- 2 tablespoons olive oil
- 1 lemon, cut into wedges
- 1 skillet
- Pat the Mahi Mahi filets dry with a paper towel.
- Mix the spices in a shallow bowl.
- Coat the fish with butter on all sides.
- Press the spice mixture into all sides of the Mahi Mahi filets.
- Heat olive oil in a large skillet over medium-high heat.
- When the oil is shimmering, add the fish and cook for 3 minutes without moving the fish.
- Once the bottom is golden brown, flip and cook an additional 3-4 minutes, or until the fish is 145°F (63°C).
- Remove from the skillet and serve immediately with a lemon wedge.