My easy blackened mahi mahi requires just a few minutes of prep work and under 10 minutes on the stovetop. I cover fresh fish in a homemade seasoning blend, then blacken it in cast iron to create an incredibly flavorful crust!
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My Favorite Recipe for Blackened Mahi Mahi
I love making mahi mahi, and I decided to pan-fry some blackened mahi mahi for the first time when my father-in-law was over. I wanted something a little more flavorful without the breadcrumbs to match his diet.
Well, who knew pan-fried fish could be so delicious?! The mahi mahi naturally has a mild and sweet flavor, and the blackened seasoning created a crispy crust without needing any breading.
I remember when my husband Ben had his first bite, and while he’s not as big of a fish lover as his dad, he was obsessed with the flavors. He even let out an audibly “yummm.”
My recipe for blackened mahi mahi is easy, flavorful, and impressive. It certainly checks all the boxes for weeknight dinner — and beyond!
On the hunt for more seafood recipes? Be sure to check out my air fryer mahi mahi, baked tilapia, shrimp scampi recipe, and air fryer salmon next.
Blackened Mahi Mahi Recipe Ingredients
- Mahi mahi – I love using fresh mahi mahi when I can because it has the best texture and a sweet flavor and firm texture, ideal for high-heat cooking.
- Avocado oil – I prefer to use avocado oil because of its high smoke point, but canola oil and grapeseed will work too.
- Lime juice – Fresh or bottled lime juice will work. I’ve also used lemon juice in place of it.
- Garlic and onion powder – For savory depth without having to worry about chopping fresh onions or burning fresh minced garlic.
- Smoked paprika – Adds smoky flavor without having to smoke the fish! I’ve used regular paprika if I don’t have any smoked on hand.
- Italian seasoning – Featuring basil, oregano, rosemary, and thyme. I love the way it pairs with the mahi mahi!
- Cayenne pepper – Technically optional, but extra spice is never up for debate in my house! Use as much or as little as desired.
- Salt and black pepper – To enhance and highlight the other ingredients.
How to Make Blackened Mahi Mahi
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Add the onion powder, garlic powder, smoked paprika, Italian seasoning, salt, black pepper, and cayenne (if using) in a small bowl and mix to combine.
STEP TWO: Sprinkle the seasoning mix evenly over both sides of the fillet, then let it sit for 5 minutes before adding another layer.
STEP THREE: Pour 1 tablespoon of avocado oil into a large cast-iron skillet over medium-high heat. Once hot, add the fish in a single layer and cook for 3-4 minutes without moving them. When a blackened crust starts to appear, flip and cook for another 2-3 minutes until flaky.
STEP FOUR: Let the mahi mahi rest for 1-2 minutes before serving with a squeeze of fresh lime juice on top!
Tips for the Best Mahi Mahi Recipe
- Pull the mahi mahi out of the fridge first. I like to keep it at room temperature for about 10-15 minutes before pan-frying as it ensures even cooking.
- While I’m at it, I usually make a larger batch of the blackening seasoning to keep on hand. It keeps well in an airtight container and makes other recipes even easier to make!
- Blackening can and will create some smoke, so be sure to turn on the exhaust fan and open up the windows before starting. I’ve smoked out our kitchen many times because I forgot to do this… don’t make the same mistake!
- The total cooking time for the fish is about 5-7 minutes. I can usually eyeball it at this point! For the best results, check for an internal temperature of 137 degrees F before removing it from the heat.
Blackened Mahi Mahi Recipe Variations and Substitutions
- Opt for frozen fish if fresh isn’t available. Fresh is undoubtedly best here, but frozen works too if it’s prepped correctly. Always thaw overnight in the fridge and pat dry with paper towels before seasoning. Too much moisture can prevent it from blackening!
- The herbs and spices used in the seasoning blend can be adjusted easily. Sometimes, I’ll use a Cajun spice blend for more heat or lemon pepper for a touch of citrus.
- Or, I’ll simply load up on the cayenne pepper for extra fiery flavor.
- I also make this on the grill in the summer! It adds a certain smokiness only achieved through grilling, and I can’t get enough of it.
What to Serve with Mahi Mahi
I’m all about versatile mains, and mahi mahi is one of the best options out there! I just need a carb and a veggie with it, and dinner is served. My favorites include Instant Pot carrots, baked potatoes in the air fryer, and rosemary mashed potatoes.
Blackened Mahi Mahi FAQs
How is blackened seasoning different from Cajun seasoning?
Blackened seasoning and Cajun seasoning are similar, but blackened blends are usually milder and smokier. I find Cajun seasoning is much spicier and often includes both cayenne and black pepper. Both create flavorful crusts, but Cajun packs more of a fiery punch!
What does blackened mahi mahi taste like?
Blackened mahi mahi is smoky, a little spicy, and deeply savory, thanks to that seared, seasoned crust. The fish is mild, naturally buttery, and flaky — the ideal mild contrast to those flavorful seasonings! I love to add a squeeze of fresh lime, which brightens the whole thing up.
How should I store leftover blackened mahi?
Store leftover mahi mahi in an airtight container in the refrigerator for up to 3 days. I like to reheat it gently in the oven or a skillet so it doesn’t dry out, or worse — become rubbery. It also tastes great cold in salads, tacos, and wraps.
More Easy Dinner Recipes
- Baked chicken legs
- Shrimp salad recipe
- Lemon chicken
- Grilled chicken thighs
- London broil
- Air fryer tuna steaks
- Pulled pork crock pot recipe
Easy Blackened Mahi Mahi
Ingredients
- 2 6–8 ounces each mahi mahi fillets fresh mahi mahi is the best choice
- 1 tablespoon avocado oil high smoke point makes it ideal for blackening
- 1 lime juiced or fresh lime juice
Blackening Seasoning Blend:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional for spice
Instructions
- In a small bowl, mix the onion powder, garlic powder, smoked paprika, Italian seasoning, salt, black pepper, chili powder, and cayenne (if using).
- Sprinkle the blackening seasoning mix evenly on both sides of the fillets. Let it sit for 5 minutes, then apply a second light coating right before cooking for an extra-flavorful crust.
- To a large cast-iron skillet over medium high heat, add 1 tbsp of oil. Once the oil gets hot, place fish in the pan in a single layer. Cook them for 3–4 minutes without moving them until a blackened crust forms. Flip them and cook for another 2–3 minutes, until the fish flakes easily with a fork. Total cooking time should be about 5-7 minutes.
- Let the flaky fish rest for 1–2 minutes before serving. Enjoy it with a squeeze of lime juice, white rice, quinoa, veggies, or a fresh salad.
Notes
- Pull the mahi mahi out of the fridge first for 10-15 minutes before cooking to ensure true even cooking.
- Blackening can and will create some smoke, so be sure to turn on the exhaust fan and open up the windows before starting.
- The total cooking time for the fish is about 5-7 minutes. For the best results, check for an internal temperature of 137 degrees F before removing it from the heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Gently reheat it in the oven or a skillet, so it doesn’t dry out
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
