“Blackened Mahi Mahi is always at the top of my list of weeknight seafood meals . . . it is easy to throw together when I’m scrambling trying to figure out what I can eat for dinner that does not involve ordering Uber Eats for the thousandth time.”
It’s 2021!
Honestly, you are a BLESSED to have made it this far. We all are because 2020 really gave us all a run for our money and sanity. Still, I’m reminded that this year will not be without challenges (and COVID doesn’t just magically disappear), but I’m still grateful that I am alive to experience and overcome them.
For me, it is a year of new beginnings. So, I’m starting this year off by updating one of my favorite timeless and lean fish recipes – flavorful and spicy blackened mahi mahi.
If you haven’t already, add mahi mahi to your fish rotation. It has a mild flavor and firm flesh making it perfect for blackened fish. I often pick up mine from the frozen section of Trader Joe’s as it’s not typically offered fresh where I am in Virginia.
Blackened Mahi Mahi is always at the top of my list of weeknight seafood meals because it is the easy to throw together when I’m scrambling trying to figure out what I can eat for dinner that does not involve ordering Uber Eats for the thousandth time. I originally published this recipe almost a year ago, but I’m giving you all an update with a few changes I’ve made since then:
First, I originally recommended using oregano or thyme . . . but I love the blend of both in my blackened seasoning. So, I’ve changed it to incorporate mostly dried oregano with a strong dash of dried thyme.
I also upped the spiciness a bit. Because I love the heat. That’s all I have for you on that.
What Do We Mean By Blackened?
“Blackening” fish involves coating the meat (typically chicken or a firm-fleshed fish) in butter, dredging it in blackening seasoning, and cooking it on high heat on a grill or in a cast iron skillet. I know what you’re thinking – “so we’re just burning the spices and nearly burning the meat?”
Not exactly, but I feel you. Truly.
But trust me. Better yet, trust Cajun technique. The cooking method doesn’t take long and leaves the fish with a flavorful and spicy coating.
All the Things We Can Make Blackened
Any firm-fleshed fish will work – like snapper, salmon, or grouper (and mahi mahi, of course). Shrimp is a good choice as well. Blackened chicken is another gem that is perfect on salads and tacos alike.
The blackened seasoning is a simple mix of seasonings that you probably already have in your spice cabinet — garlic powder, onion powder, smoked paprika, cumin, oregano, thyme, cayenne pepper, salt, and black pepper. Once you make the blend, you’ll want blackened everything. My blackened seasoning recipe makes a scant 1/2 cup.
I started off by making the blackened seasoning blend, which can be done a few days ahead and kept on shelf. I melted the butter and got my fish fillets ready as the cast iron preheats. A well-seasoned cast iron is a must, because we DON’T put oil in the pan before cooking the fish. You want the pan to be hot and dry.
This one of the rare times where I can’t offer you an alternative to the cast iron skillet. I would not recommend using a non-stick skillet here. Cast iron is really the only in-house skillet that can withstand AND maintain the heat you need to properly blacken fish.
After I have my butter and seasoning blend ready to go. I coat the fillet in butter and dredge the blackened blend right before putting it in the super hot skillet. Mahi mahi cooks fairly quickly so it only needs about 3-4 minutes on each side.
blackened mahi mahi
The “blackened” technique can be done with just about any firm-fleshed fish like salmon or snapper. I serve my blackened mahi mahi over cilantro-lime rice with fresh avocado on the side or on a salad, but my absolute favorite way to serve them is in tortillas as blackened fish tacos.
Ingredients
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon coarse kosher salt
- ½ teaspoon cayenne pepper or 1 teaspoon crushed red pepper
- Several turns of freshly ground black pepper
- ½ cup butter (1 stick)
- 4 to 6 mahi mahi fillets (about 1/3 pound each)
Instructions
- To make the blackened seasoning: in a small bowl or mortar (& pestle), combine garlic powder, onion powder, cumin, smoked paprika, oregano, thyme, salt, cayenne pepper, and black pepper. Crush the spices together with a spoon or using the pestle.
- Meanwhile, preheat cast iron skillet on the stove over medium high heat. In a bowl, melt butter.
- As an optional step, for extra coating and flavor, make a blackened “paste”: in a small bowl, mix a spoonful of butter with a spoonful of blackened seasoning and set aside.
- Working with 2-3 fillets at a time, coat in butter and dredge with blackened seasoning. Transfer the coated fillets to the preheated cast iron skillet and cook on high heat for 3-4 minutes on each side – basting each fillet with a small spoonful of the blackened paste right before flipping.
Notes
- This recipe can be easily made Whole30 compliant by substituting the butter for ghee / clarified butter.
- Typically, I say you can use a non-stick skillet in lieu of a cast iron, but blackened fish requires very very high heat to be done properly and preparing it in a skillet than can take it and maintain the heat is essential — so, cast iron only please.
- If you’re in a rush, skip making the homemade blackened seasoning and opt for store bought. Even Cajun or Creole seasoning will do.
