Blackened Mahi Mahi | Kara Lydon

In your desk in lower than quarter-hour, this blackened mahi mahi is made pan-seared with a flavorful spice rub made with spices like smoked paprika, garlic powder, and oregano.

Why I Love This Recipe

This blackened mahi mahi makes for an ideal weeknight dinner, coming collectively in simply quarter-hour! Whereas its easy sufficient to be added to your weeknight dinner rotation, it’s additionally spectacular and engaging sufficient to serve to company. 

This dish is loaded with taste. The floor of the fish takes on a crisp, virtually caramelized texture and has a buttery but spicy taste with a each little warmth and delicate sweetness. Coated in a flavorful blackening spice rub made with spices like smoked paprika, garlic powder, and oregano, it’s daring and tremendous satisfying!

I like serving blackened mahi over a mattress of white rice, with a facet of inexperienced beans, and topped with a recent mango salsa. 

Elements You’ll Want

Notes on Elements

mahi mahi filets: mahi mahi is a flexible, lean white fish with a barely candy style and delicate to average taste. It’s a terrific supply of protein, vitamins B3, B6, and B12, and omega-3 fatty acids. I discover it’s most accessible when buying it frozen. If utilizing frozen mahi, let it de-thaw first within the fridge.

smoked paprika: provides a smoky, woodsy taste with somewhat little bit of sweetness

onion & garlic powder: taste enhancers 

cayenne powder: supplies some warmth to the dish

thyme: provides an earthy, minty, lemony taste

oregano: provides a daring and pungent taste 

brown sugar: balances the warmth from spices and provides a touch of sweetness

salt & pepper: important taste enhancers

butter: used for cooking within the forged iron pan and acts as a taste enhancer

Gear You’ll Want (affiliate hyperlinks – in case you make a purchase order I obtain a small fee):

Cast iron pan

Make Blackened Mahi Mahi

1. Mix spices. Whisk collectively smoked paprika, onion powder, garlic powder, thyme, oregano, cayenne powder, brown sugar, salt and pepper. 
2. Season mahi filets. Pat the mahi mahi dry with paper towels then coat all sides of the filets with the spice rub. 
3. Prepare dinner mahi mahi. Prepare dinner mahi undisturbed till sides are cooked simply previous midway up the filets, about 3-4 minutes. Flip and prepare dinner till cooked by and flakes simply, one other 2-4 minutes. 
4. Serve. Serve blackened mahi mahi with rice and a fruit salsa. 

Skilled Ideas

I wish to serve this mahi mahi with a fruit salsa – the sweetness and acidity are a pleasant distinction to the warmth of the blackened seasoning. To make the mango salsa, I used:

• 1 mango, diced
• 1/4 crimson bell pepper, diced (estimate – I didn’t measure)
• 1 small or 1/2 medium-large jalapeno pepper, minced
• Juice from 1/2 lime
• Salt, to style

Mix all of the components in a small bowl and regulate seasoning / spice stage, as wanted.

Recipe FAQs

What’s the distinction between grilled and blackened mahi mahi?

Blackened fish is usually smoky and juicy from the spices and herbs its seasoned with whereas grilled fish has extra of a pure, charred taste. Blackened fish tends to have extra of an intense taste from the seasonings and grilled fish often has a less complicated taste.

What is supposed by blackened fish?

Meals that’s blackened is coated in a particular spice mix that takes on a really darkish brown or virtually black colour when cooked in a skillet, on a grill, or in an oven. Blackening spices are often a mix of quite a lot of spices and herbs which can be conventional from each Cajun and Creole cooking. 

Why is my mahi mahi chewy?

In case your fish has a chewy texture it’s probably since you overcooked it. When mahi mahi is overcooked it’ll shrink, agency up, and dry out. To forestall this from taking place, I like to position the fish on a scorching pan and depart it undisturbed till I can see all sides are cooked simply previous midway up the filets, about 3-4 minutes. Then I flip them for an additional 2-4 minutes till the fish flakes simply. 

What does mahi mahi filet style like?

Like many different tropical fish, mahi mahi is semi-mild and candy tasting however not fishy. It’s much like halibut by way of flakiness, but in addition much like swordfish in its denseness. Mahi mahi is often paired with citrus flavors like lime and fruit salsas. 

Storage and Preparation

Blackened Mahi Mahi leftovers may be saved in an hermetic container within the fridge for as much as 3-4 days.

Recipes That Pair Properly

Summer Peach Corn Salad

Instant Pot Asparagus

Vegetarian Rice Pilaf

Kohlrabi Fries (Baked or Air Fryer)

For extra seafood inspiration, try my different recipes beneath!

Blackened Salmon Tacos with Corn Avocado Salsa

Spicy Seafood Stuffed Peppers

Sheet Pan Salmon and Veggies

Shrimp and Veggie Kabobs with Wild Blueberry Barbeque Sauce 

Easy Shrimp Pesto Pasta with Asparagus and Sun-Dried Tomatoes

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