Blackened Mahi Mahi
Ingredients
- 2 tbsp paprika
- 1 1/4 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp ground black pepper
- 1/2 tsp ground white pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 4 tbsp unsalted butter – melted
- 24 ounces mahi mahi fillets – patted dry
- 1 tbsp vegetable oil
- lemon – cut into wedges (for serving)
Instructions
1. Stir together the paprika, kosher salt, garlic powder, onion powder, cayenne pepper, ground black pepper, ground white pepper, dried thyme, and dried oregano in a small bowl.
2. Pat the mahi mahi fillets dry; melt the butter, then brush the fillets on both sides with it and coat evenly with the spice blend, pressing so it adheres.
3. Heat a large cast-iron skillet over high heat until very hot, 4–5 minutes, until you see a faint wisp of smoke.
4. Add the vegetable oil and swirl to coat the pan.
5. Lay the seasoned fish in the skillet and cook without moving until a dark, charred crust forms, 2–3 minutes. Flip and cook 2–3 minutes more, until the fish flakes with a fork and the center reaches 130–135°F; reduce heat slightly and add 1–2 minutes if the fillets are very thick.
6. Transfer to a plate and rest 2 minutes to finish cooking gently and set the juices.
7. Serve immediately with lemon wedges.
Blackened Mahi Mahi is a bold, smoky, and aromatic fish dish built on a spice crust that chars to near-black while keeping the fish moist and flaky inside. The seasoning highlights paprika, garlic, onions, peppers, and dried herbs, creating a savory heat that’s balanced by butter and brightened with lemon at the table. Mahi mahi’s firm texture stands up to the intense sear, delivering crisp edges and a juicy center.
The blackening technique was popularized in Louisiana, where searing spice-coated fish in a ripping-hot cast-iron skillet became a signature of Cajun cooking. It rose to national fame in the 1980s and migrated from redfish to a range of seafood and meats as diners fell in love with its spicy crust and smoky aroma. Today, blackened mahi mahi is a restaurant and home-kitchen favorite, combining Gulf South technique with a widely available, lean, and mild fish.