Blackened Mahi Mahi
Our pan seared blackened mahi mahi is mild, flavorful, and easy to make. Serve it with rice, salad, or turn it into fish tacos or a sandwich.
You may also love my lemon garlic barramundi and blackened snapper.
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This blackened mahi mahi is one of my go-to weeknight seafood recipes. It’s coated in my homemade blackened seasoning, then pan-seared in a butter and olive oil mixture, and cooked until it flakes easily with a fork. Kind of like our baked mahi mahi but kicked up a couple of notches.
The flavor is bold, but not too spicy. It’s perfect for folks who want a Cajun taste without too much heat. I’ve made this into blackened mahi mahi tacos with mango salsa and corn tortillas for an easy dinner.
It also makes an amazing blackened mahi mahi sandwich! Just pile the fish onto a soft brioche bun with a little lettuce, some onion, and remoulade sauce or slaw. It’s so good!
What is blackening seasoning?
Blackening seasoning is a flavorful spice blend that’s often used in Cajun and Creole cooking. It usually includes paprika, garlic powder, onion powder, thyme, oregano, salt, pepper, and cayenne or chili powder.
The idea is to coat meat or fish in the seasoning, then sear it in a hot pan until the outside forms a dark crust. I use my own homemade blackened seasoning for this recipe.
It’s got all the classic spices, but I tone down the cayenne so it’s not too spicy. You can always adjust it if you want more heat.
My Best Tips for Blackened Mahi Mahi
Avoid overcooking. Mahi mahi dries out quickly, so keep an eye on it. Once it flakes easily, it’s ready.
Use a mix of butter and oil. The butter adds flavor, and the oil (like olive or avocado oil) keeps it from burning. This combination helps get that nice crust without smoking up the kitchen.
Get the pan hot, but not too hot. Medium to medium-high heat works best. You want a good sear, not burnt spices.
Don’t skip patting the fish dry. Moisture on the surface will steam the fish instead of letting it sear. Use paper towels and press gently before seasoning.
Cook it to 145°F. That’s the safe internal temp for fish per the USDA. It should look opaque and flake easily with a fork.
Can I Use Frozen Mahi Mahi?
Yes, just thaw it completely in the fridge before cooking. Pat it dry really well to get a good sear.
Is This Blackened Mahi Mahi Recipe Spicy?
My recipe is not spicy. I kept it mild on purpose, so anyone who loves the flavor of blackened seasoning but doesn’t care for the heat can still enjoy the fish.
If you want it hotter, just add more cayenne or some chili powder. Crushed red pepper works too.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, pop the fillets in a skillet over low heat or warm them in the oven. Don’t microwave unless you’re okay with the fish drying out a bit.
I don’t recommend freezing the fish after it’s cooked, because the texture changes.
More Fish Recipes
How to Video
Ingredients
- 2 teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper, or to taste for added heat (optional)
- 1 pound mahi mahi fillets
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
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Instructions
- In a small bowl, mix the garlic powder, onion powder, paprika, oregano, salt, thyme, black pepper, and cayenne.2 teaspoons garlic powder1 ½ teaspoons onion powder1 ½ teaspoons smoked paprika1 teaspoon dried oregano1 teaspoon salt1 teaspoon dried thyme½ teaspoon black pepper¼ teaspoon cayenne pepper
- Pat the mahi mahi dry with paper towels. Rub the seasoning over both sides of the fish.1 pound mahi mahi fillets
- Heat the butter and oil in a large skillet over medium heat.2 tablespoons unsalted butter2 tablespoons olive oil
- Add the fillets to the skillet. Cook for 4–6 minutes per side, until the fish is opaque and flakes with a fork.
- Remove from the skillet and serve with the sides of your choice.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 4-ounces of blackened Mahi Mahi. Actual calories may vary.
- If you’re concerned about getting the spices to stick to the fish, brush it with a little olive oil before applying the seasoning blend.
- In my opinion, this recipe isn’t spicy if you use just a pinch of cayenne or leave it out altogether. One thing to watch is the paprika. Most aren’t spicy, but if you’re using a lot or happen to have a hot variety, it can add a little heat. Just something to keep in mind.
- If you want to add more spice to the recipe, add extra cayenne or some chili powder.
- I recommend cooking the fish to 145°F. It should flake easily with a fork.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Husband and I just finished our Cajun Mahi Mahi and it was amazing!!!! Great flavor and juicy! Definitely doing this again. Thank you for sharing this recipe
Thank you, Yesenia! Kim and I are glad you enjoyed the fish. We appreciate your comment and rating the recipe. Have a wonderful day!
HUGE hit with my family. Mahi Mahi is one of my daughters favorite restaurant dishes, and I’ve never tried until this recipe. Thank you!!
Hi Karen!
We’re so glad you and your family enjoyed the fish! It’s a favorite of ours, too. Have a great evening! 🙂
Wonderful! My husband said it was better than a fancy restaurant!