Love blackened fish? Be sure to also try our Blackened Cod recipe. This Blackened version is inspired by the cult favorite Costco blackened mahi mahi. Once you master the easy steps to making it at home, you won’t have to buy it from the store ever again.
Ingredients You’ll Need
You only need a few fresh, simple ingredients to prepare this blackened mahi mahi recipe:
Mahi Mahi: If you can get your hands on them, use fresh mahi mahi filets. However, frozen mahi mahi would also work. If you use frozen filets (pre-cut slices), thaw them overnight in the fridge or place them in a bowl of cold water, store them in the refrigerator, and wait until it thaws fully (1-2 hours). If you purchase a whole mahi mahi, I suggest cutting it into evenly sized portions. You also have the choice to prepare this dish as a skin-on mahi mahi recipe or remove the skin before cooking. Olive oil: I use olive oil to brush the mahi mahi steaks, but you can use any oil with a high smoke point, such as canola, grapeseed, or avocado oil. Unsalted Butter: Searing the fish in butter is the key to giving this recipe a rich, sumptuous taste. However, you may substitute it with olive oil if you are following a dairy-free diet. Lemon or lime: I love topping this seafood dish with a squeeze of fresh lemon juice to brighten its natural flavors. However, you can also prepare this mahi mahi recipe without lemon juice by using lime juice instead or omitting the ingredient entirely. Mahi mahi seasoning: In my opinion, the best seasoning for mahi mahi is my Homemade Blackened Seasoning, which uses a classic Louisianian mix of spices: Paprika: Though I prefer smoked paprika for this seafood recipe, regular paprika will also work. Onion powder Garlic powder Dried oregano Dried thyme Black pepper Kosher salt: Salt is a simple, pantry-ready ingredient that helps add depth to your blackened seasoning for mahi mahi. However, you can omit this ingredient if you’re watching your sodium intake or prefer a less salty version.
If you don’t have these spices for mahi mahi on hand, I recommend using Old Bay Blackened Seasoning (affiliate link) as an easy, store-bought substitute.
How to Make Blackened Mahi Mahi?
My favorite way to blacken mahi mahi on a busy weeknight is using a cast iron skillet. However, you can also use a frying pan or a nonstick skillet. Follow these easy instructions for perfectly blackened fish filets any night of the week.
How to Grill Blackened Dolphin Fish?
Grilling blackened mahi mahi is a breeze when you use these simple instructions. In a total time of 15 minutes, you’ll have the ultimate summer dish ready to serve.
What to Serve with this Recipe?
Look no further if you’re looking for an Instagram-ready main course guaranteed to satisfy your tastebuds. Transform your fish filet into a sophisticated mahi mahi dinner with these tasty sides.
Store: Let your leftover mahi mahi filet reach room temperature before transferring it to an airtight container. Then, store it in the fridge, and your blackened fish will stay fresh for up to two days. Reheat: To reheat your Cajun mahi mahi, place it in the oven at low heat (300 degrees F.) for 3-4 minutes. Because this fish can dry out quickly, keep an eye on it during the warming process.
Fruity salsa: Who can resist a pairing that’s both iconic and colorful? Top your filets with Peach Salsa or Mango Pineapple Salsa to balance out the bold spice of blackened mahi mahi seasoning with luscious, sweet flavors. Make tacos: Everyone loves Blackened Mahi Mahi Tacos’ fresh, bright taste. Skip the grocery store with my easy recipe for Corn Tortillas. Then, customize your fish tacos with delicious toppings, like my Easy Guacamole, Avocado Crema, and Mayo and Sugar Free Coleslaw. With corn: Add sweet, tender veggies to your plate with mouthwatering corn recipes. Transform your table into an authentic Mexican market with my zesty recipes for Street Corn and Mexican Street Corn Salad. Or, give your menu a rustic, golden-yellow touch by preparing Air Fryer Corn on the Cob. Rice: This spicy Cajun recipe tastes out-of-this-world when served atop a bed of fresh, steaming white rice. My favorites are simple basmati and coconut rice, which take minutes to prepare. However, you can also take your rice game to the next level by preparing low-carb, lime-infused coconut cauliflower rice. Vegetables: Balance your hearty mahi mahi steaks with a light, healthy veggie side. My Buttery Garlic Beans give a rich, seasoned flavor to each bite. You can also take the hassle out of meal prep with 10-minute Air Fryer Green Beans or Steamed Asparagus.
You don’t have to stress over this quick mahi mahi recipe. These expert answers will eliminate all your cooking worries, from oven-baked alternatives to adjusting spice levels.
Thaw if frozen: If you use frozen mahi mahi steaks, be sure to thaw them fully before cooking. One option is to thaw them in the fridge or overnight. Otherwise, you can thaw them in 1-2 hours by placing them in a bowl of cold water and transferring the bowl to the fridge until ready to cook. Timing: Cooking times may vary based on the size and thickness of your mahi mahi filets, so keep an eye on your fish to avoid over or undercooked pieces. If possible, purchase fish fillets that are equal in size to ensure even cooking. Seasoned skillet: The best way to keep your mahi mahi from sticking to the pan is to use a well-seasoned cast iron skillet. Not only will this allow your filets to come off the pan in one piece, but it will also give your fish a deliciously complex flavor profile. If you feel uncomfortable cooking blackened mahi mahi in a cast iron skillet, a ceramic frying pan (affiliate link) is a great option. High heat: The best tip for making this quick mahi mahi recipe is to fully heat your pan or grill before adding your meat. This high temperature will ensure a short cooking time, keep your fish moist, and—if you don’t touch your filets during the cooking process—will ensure they don’t break apart when flipping them. Dry the fish and season well: If you want every bite of this blackened mahi mahi recipe to have maximum flavor, fully dry and add the blackened seasoning mix to all sides of the fish—not just the top and bottom. I also recommend gently pushing the seasoning into the meat so it doesn’t fall off during cooking. Keep a close eye on it: Mahi mahi cooks incredibly quickly, so watch it closely throughout the process to ensure it doesn’t overcook. Rest for a few minutes: After removing them from the heat, let your blackened fish filets rest under an aluminum foil tent for 1-2 minutes. This step will allow your mahi mahi to reabsorb its flavorful juices, resulting in a juicy, tender fish. Proper ventilation: This recipe uses many aromatic spices, so it tends to smoke when placed on a high-heat grill or cast-iron skillet. I recommend preparing this dish in a well-ventilated area to avoid coughing or discomfort, using a kitchen fan or open windows.
Other Fish Recipes You Might Also Like
Can’t get enough of this mahi mahi with homemade Cajun seasoning? These other fish dishes will give you fresh coastal vibes, satisfying your seafood cravings with tender, buttery flavors.
Seared Ahi Tuna Salad Salmon Nicoise Baked Breaded Fish
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