Best Blackened Mahi Mahi Recipe | Spicy Cajun Style Fish with Bold Flavor
Ingredients
- 4 mahi mahi fillets, 6 ounces each
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 ½ teaspoons dried thyme
- 1 teaspoon dried oregano
- 1-2 teaspoons cayenne pepper
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons coarsely ground black pepper
- 4 tablespoons unsalted butter, melted
- 2 tablespoons high-smoke-point oil (e.g., avocado oil)
Instructions
- Pat mahi mahi fillets completely dry with paper towels. Let them sit at room temperature for 10-15 minutes.
- In a small bowl, whisk together smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper.
- Pour the spice blend onto a large plate. Brush each fillet with melted butter, then press firmly into the spice mix to coat all sides evenly.
- Heat a large cast-iron skillet over medium-high heat. Add the high-smoke-point oil and heat for 3-5 minutes until it shimmers and just begins to smoke.
- Carefully place two fillets in the hot skillet. Cook for 3-4 minutes per side, undisturbed, until a dark crust forms.
- Flip the fillets, add 1 tablespoon of melted butter per fillet to the pan, and cook for another 3-4 minutes, or until the fish is opaque and flakes easily (internal temp of 137-140°F).
- Remove fish from the pan, repeat with the remaining fillets, and let all fillets rest for 5 minutes before serving.
Notes
Ensure your kitchen is well-ventilated by turning on your exhaust fan and opening a window. The blackening process creates smoke, which is a normal part of the technique.