Blackened Mahi Mahi

5 from 2 votes

An authentic homemade Cajun seasoning blend lends its signature heat to this smoky Blackened Mahi Mahi that's ready to serve in 15 minutes! Delight your household tonight with bold flavor and an Island-inspired mango salsa topping.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Cajun

Servings: servings

Calories: 278kcal

Author: Rachel

Cost: $10

Ingredients

Fish

1 lb Mahi Mahi fillets 3-4 fillets
2 tablespoon butter

Cajun Blackening Seasoning

2 teaspoon Smoked Paprika regular is fine too
½ teaspoon Cayenne Pepper This is 3 pepper spicy rating, for less heat, add just a pinch or less.
½ teaspoon Onion Powder
½ teaspoon Garlic Powder
½ teaspoon Dried Thyme
¼ teaspoon Oregano
¼ teaspoon Salt
¼ teaspoon White Pepper can use black pepper as a substitute

Fish Topping

1 cup Mango diced
½ cup Red Bell Pepper diced
½ cup Cucumber
¼ cup Red Onion diced
¼ cup Cilantro chopped
1 Lime
White Rice

Instructions

The key is using a cast iron skillet and medium-high to high heat. If you do not have a cast iron pan, you can do this in a regular steel pan, but it may not be as black or quite as vibrant.
In a small bowl, combine seasonings. Pat the fish fillets dry and generously sprinkle the fish fillets on both sides with the spice mixture. Pat the mixture into the surface evenly. It's best to let the seasoning sit on the fish for 15-30 minutes if time allows.
In a small bowl, add diced cucumber, red pepper, mango and red onion. Rough chop cilantro and squeeze the juice of 1 lime. Stir and allow to sit while preparing the fish.
Pre-heat pan thoroghly over medium-high heat. Wait until the pan gets really hot. Add butter to the hot pan and place the fillets in the pan immediately, but don't let them touch.
Give it a few minutes to turn black-brown with a nice crust on the one side and flip to finish it off. Cook about 5 minutes total for ½ inch thick fish (3-4 minutes one side and a minute or 2 on the other). Timing will depend on thickness.

Notes

This method may produce lots of smoke and that's ok! If you don't have a good hood vent over your stove, opening a window in a small kitchen is a good idea. The fish cooks fast, so it won't be long.

Storage Suggestions

Serve: You can keep cooked fish at room temperature for up to 2 hours before it should be refrigerated.

Refrigerate: Store in the refrigerator, wrapped tightly in aluminum foil or in an airtight container, for up to 4 days. Don’t cut up the meat until ready to reheat

Nutrition