Blackened mahi mahi is one of the best ways to cook fresh fish at home. A hot skillet gives the outside a dark crust while the inside stays moist and flaky. This easy fish dinner is packed with flavor and cooks in about 10 minutes.
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Mahi mahi is a firm white fish that holds up well to blackening seasoning. The thick fillets sear beautifully in a cast iron skillet without falling apart. Serve it with rice, vegetables, mango salsa, or a simple salad for an easy Florida-style seafood dinner.
Gulf Coast Dolphinfish
We picked up a few pounds of fresh mahi mahi earlier today that was caught offshore in the Gulf early this morning. Around the docks and fish markets, many locals still call it dolphin, while most restaurants use the name mahi mahi.
Fresh mahi has a mild flavor and firm texture that holds up well in a hot skillet. It's excellent blackened with Cajun seasoning, but just as good with simple salt, pepper, and butter.
What is Blackened Fish?
Blackening is a cooking method popularized by Chef Paul Prudhomme in New Orleans, Louisiana. Fish is coated with seasoning, then cooked in brown butter in a very hot skillet until the outside forms a dark crust.
The cooked fish is dark in color until you cut it open to expose large flakes of one of the best tasting fish you've ever had. The butter and high heat create the dark crust.
Blackened fish is usually made with:
- paprika
- garlic powder
- onion powder
- black pepper
- cayenne powder
- herbs like dried thyme or dried oregano
- butter or oil for cooking
The seasoning blend forms a spicy crust while the inside of the fish stays moist and flaky.
Florida Mahi Mahi
In the Florida Keys, mahi mahi is one of the most popular fish on local restaurant menus and at fish markets. It's served grilled, blackened, fried for fish sandwiches, or piled into tacos with slaw and sauce.
The fillets are thick, mild, and easy to cook, making them a favorite for seafood restaurants.
In Key West, you'll see mahi mahi served with white rice, fresh vegetables, mango salsa, or crispy Cuban tostones.
Is Blackened Seasoning Spicy?
Blackened seasoning is usually spicy, but not overly hot. The blend is made with paprika, garlic powder, onion powder, thyme, oregano, black pepper, and a little cayenne pepper for heat.
The spice level depends on how much cayenne is added. Some blackened fish recipes are smoky and savory with just a little kick, while others are much hotter.
The cayenne pepper adds the kick. If you don't like spicy food, leave it out or just add a pinch.
Read full post and recipe for homemade blackened seasoning.
Ingredients
Pick up a bottle of blackened seasoning at your seafood market.
- Skinless mahi mahi fillets (figure 6-8 ounces per person)
- Cajun blackened seasoning
- Vegetable oil
- Butter
- Lemon wedges for serving
- Kosher salt and freshly ground black pepper
See recipe card below for quantities.
How to Blacken Mahi Mahi
Turn on the fan above your stove before beginning because this recipe can create a lot of smoke.
- If your fish is frozen, thaw completely and pat it dry with paper towels before seasoning.
- Bring the fish to room temperature, about 15 minutes out of the fridge. Pat the mahi mahi dry with paper towels. This helps the seasoning stick and gives the fish a better crust.
- Brush the fish lightly with melted butter, then coat both sides generously with blackening seasoning.
- Place a heavy bottomed stainless steel or cast iron skillet over medium-high heat until very hot.
- Add a tablespoon of oil to the pan. Add the fish and cook for 3 to 4 minutes per side, depending on thickness.
- The fish is done when it flakes easily with a fork and reaches 145°F internally.
Top Tips
- Use a cast iron skillet for the best crust and even cooking.
- Do not move the fish too early or the blackened crust may stick to the pan.
- Open a window or turn on the vent fan because blackening can create smoke.
- Let the fish rest for a minute before serving so the juices stay in the fillets.
Sides for Blackened Mahi Mahi
Cajun-flavored mahi mahi pairs well with rice, potatoes, and fresh vegetables. In the Florida Keys, it's often served with tropical sides like mango pico de gallo or crispy Cuban tostones.
Here are some easy recipes you can try.
- Cajun Dirty Rice
- Lemon Garlic Butter Sauce
- Peach Mango Salsa
- Oven Roasted Baby Gold Potatoes
- Sheet Pan Asparagus
- Lemon Asparagus Rice
- lemon or lime wedges
- flake the fish into tacos with shredded cabbage and creamy taco sauce.
Storage and Leftovers
Store leftover mahi mahi in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet or enjoy cold over a mixed garden salad.
What Else Can I Blacken?
Blackened seasoning is great for more than just fish. The bold blend of spices works well on all kinds of meat, seafood and vegetables.
Try using it as a seasoning for chicken, swordfish, and shrimp. You can even sprinkle it on roasted vegetables before they go in the oven.
FAQ
Blackened mahi mahi has a smoky, savory flavor with mild heat from the seasoning. The fish itself is mild and slightly sweet.
Yes. Mahi mahi is one of the best fish for blackening because the fillets are firm and hold together well in a hot skillet.
Yes. You can cook blackened mahi mahi on an outdoor grill or grill pan instead of a skillet.
Mahi mahi is done when the flesh turns opaque and flakes easily with a fork. The internal temperature should reach 145°F.
Most mahi mahi sold at grocery stores and fish markets is already skinless. If your fish has skin attached, you can cook it with the skin on and remove it after cooking if preferred.
More Easy Fish Recipes
If you enjoy easy seafood dinners, here are some more easy recipes you can try:
- Pan Seared Snapper Fillets
- Pan Fried Mahi Mahi
- Seared Tripletail with Garlic Butter Sauce
- Crispy Fried Tuna Steak
- Lobster Salad
Visit Blackened Fish Recipes for more seafood recipes with bold Cajun flavor.
Blackened Mahi Mahi Recipe
Ingredients
- 1 pound skinless mahi mahi fillets (figure 6-8 ounces per person)
- 1 tablespoon Cajun blackened seasoning
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter, melted
- kosher salt and freshly ground black pepper
- 1 lemon, sliced into wedges
Instructions
- If frozen, thaw the mahi mahi completely and pat dry with paper towels.
- Let the fish sit at room temperature for about 15 minutes before cooking.
- Brush the fish lightly with melted butter, then coat both sides with blackened seasoning.
- Heat a heavy-bottomed stainless steel or cast iron skillet over medium-high heat until very hot.
- Add the vegetable oil to the skillet and swirl to coat.
- Place the fish in the pan and cook for 3 to 4 minutes per side, depending on thickness, until a dark crust forms.
- The fish is done when it flakes easily with a fork and reaches 145°F internally.
- Serve immediately with lemon wedges.
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