Blackened Mahi Mahi

Blackened Mahi Mahi

Spice-crusted mahi mahi gets a dark, peppery sear in just minutes on the stovetop.

Total 18 min Makes 4 servings Calories 265/serving

Dietary

Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Fish, Dairy

Mahi mahi fillets are coated in a smoky, peppery spice blend and seared hard in a hot skillet until a deep crust forms while the inside stays moist and flaky. It comes together in under 20 minutes, making it a quick weeknight option that pairs well with rice, salad, or roasted vegetables.

Ingredients

  • 4 mahi mahi fillets, about 6 ounces each
  • 2 tablespoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon vegetable oil
  • 1 lemon, cut into wedges

Method

  1. Pat the mahi mahi fillets dry with paper towels and let them come to near room temperature for about 10 minutes.

  3. Brush both sides of each fillet with melted butter, then coat evenly and generously with the spice blend, pressing gently so it adheres.

  4. Heat the vegetable oil in a 9-inch skillet over high heat until shimmering and just beginning to smoke, about 2 minutes.

  5. Add the fillets to the skillet and sear without moving them until a dark, blackened crust forms on the bottom, 3 to 4 minutes.

  6. Flip the fillets and cook until the second side is blackened and the fish flakes easily with a fork, 3 to 4 minutes more.

  7. Transfer the fillets to plates and serve immediately with lemon wedges.

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    Blackened Mahi Mahi

    Mahi mahi fillets are coated in a smoky, peppery spice blend and seared hard in a hot skillet until a deep crust forms while the inside stays moist and flaky. It comes together in under 20 minutes, making it a quick weeknight option that pairs well with rice, salad, or roasted vegetables.

    18 min 4 servings 265 cal

    Ingredients

    • 4 mahi mahi fillets, about 6 ounces each
    • 2 tablespoons paprika
    • 1 teaspoon cayenne pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 3 tablespoons unsalted butter, melted
    • 1 tablespoon vegetable oil
    • 1 lemon, cut into wedges

    Method

    1. 1

      Pat the mahi mahi fillets dry with paper towels and let them come to near room temperature for about 10 minutes.

    2. 2

      In a small bowl, combine the paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper.

    3. 3

      Brush both sides of each fillet with melted butter, then coat evenly and generously with the spice blend, pressing gently so it adheres.

    4. 4

      Heat the vegetable oil in a 9-inch skillet over high heat until shimmering and just beginning to smoke, about 2 minutes.

    5. 5

      Add the fillets to the skillet and sear without moving them until a dark, blackened crust forms on the bottom, 3 to 4 minutes.

    6. 6

      Flip the fillets and cook until the second side is blackened and the fish flakes easily with a fork, 3 to 4 minutes more.

    7. 7

      Transfer the fillets to plates and serve immediately with lemon wedges.