Blackened Mahi Mahi
Ingredients
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- 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.
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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.