In your table 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 together in only quarter-hour! While its easy enough to be added to your weeknight dinner rotation, it’s also impressive and attractive enough to serve to guests. 

This dish is loaded with flavor. The surface of the fish takes on a crisp, almost caramelized texture and has a buttery yet spicy flavor with a each little heat and subtle sweetness. Coated in a flavorful blackening spice rub made with spices like smoked paprika, garlic powder, and oregano, it’s daring and super satisfying!

I like serving blackened mahi over a bed of white rice, with a side of green beans, and topped with a fresh mango salsa. 

Ingredients You’ll Need

Notes on Ingredients

mahi mahi filets: mahi mahi is a flexible, lean white fish with a rather sweet taste and mild to moderate flavor. It’s an important source of protein, vitamins B3, B6, and B12, and omega-3 fatty acids. I find it’s most accessible when purchasing it frozen. If using frozen mahi, let it de-thaw first within the refrigerator.

smoked paprika: adds a smoky, woodsy flavor with somewhat little bit of sweetness

onion & garlic powder: flavor enhancers 

cayenne powder: provides some heat to the dish

thyme: adds an earthy, minty, lemony flavor

oregano: gives a daring and pungent flavor 

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

salt & pepper: essential flavor enhancers

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

Equipment You’ll Need (affiliate links – for those who make a purchase order I receive a small commission):

Forged iron pan

Make Blackened Mahi Mahi

1. Mix spices. Whisk together 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. Cook mahi mahi. Cook mahi undisturbed until sides are cooked just past halfway up the filets, about 3-4 minutes. Flip and cook until cooked through and flakes easily, one other 2-4 minutes. 
4. Serve. Serve blackened mahi mahi with rice and a fruit salsa. 

Expert Suggestions

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

• 1 mango, diced
• 1/4 red 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 taste

Mix all of the ingredients in a small bowl and adjust seasoning / spice level, as needed.

Recipe FAQs

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

Blackened fish is usually smoky and juicy from the spices and herbs its seasoned with while grilled fish has more of a natural, charred flavor. Blackened fish tends to have more of an intense flavor from the seasonings and grilled fish normally has a less complicated flavor.

What is supposed by blackened fish?

Food that’s blackened is coated in a special spice mix that takes on a really dark brown or almost black color when cooked in a skillet, on a grill, or in an oven. Blackening spices are frequently a mix of a wide range of spices and herbs which are traditional from each Cajun and Creole cooking. 

Why is my mahi mahi chewy?

In case your fish has a chewy texture it’s likely since you overcooked it. When mahi mahi is overcooked it can shrink, firm up, and dry out. To forestall this from happening, I like to put the fish on a hot pan and leave it undisturbed until I can see all sides are cooked just past halfway up the filets, about 3-4 minutes. Then I flip them for an additional 2-4 minutes until the fish flakes easily. 

What does mahi mahi filet taste like?

Like many other tropical fish, mahi mahi is semi-mild and sweet tasting but not fishy. It’s much like halibut by way of flakiness, but additionally 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 stored in an airtight container within the refrigerator for as much as 3-4 days.

Recipes That Pair Well

Summer Peach Corn Salad

Fast Pot Asparagus

Vegetarian Rice Pilaf

Kohlrabi Fries (Baked or Air Fryer)

For more seafood inspiration, try my other recipes below!

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

Should you like this recipe, please remember to comment and provides it a 5 star rating below. Should you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you desire to save this recipe for later, remember to pin it on Pinterest!

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Description

In your table 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. 

• 2 1/2 teaspoons smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne powder
• 1/2 tablespoon brown sugar
•  1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons butter
• 3, 5-6 ounce mahi mahi filets

1. In a small bowl, whisk together smoked paprika, onion powder, garlic powder, thyme, oregano, cayenne powder, brown sugar, salt, and pepper, until combined.
2. Pat the mahi mahi dry with paper towels.
3. Season all sides of the mahi filets with the spice rub.
4. In a nonstick or forged iron pan, heat butter over medium heat. Add mahi mahi and cook undisturbed until sides are cooked just past halfway up the filets, about 3-4 minutes. Flip filets, and cook until cooked through and flakes easily, one other 2-4 minutes, depending on thickness.
5. Serve mahi mahi with rice and a fruit salsa.

Notes

1. I like serving this blackened mahi with a mango salsa. To make, simply dice a mango, some red bell pepper and jalapeno pepper. Add squeeze from 1/2 lime and salt, to taste.

• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Category: Dinner
• Method: Pan Sear
• Cuisine: Cajun

Keywords: blackened mahi mahi, blackened mahi