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Two blackened mahi-mahi filets on top of rice.

Pan-Seared Blackened Mahi-Mahi

  • Author: Mollie
  • Total Time: 10 minutes
  • Yield: 4 servings 1x


This pan-seared blackened mahi-mahi is super easy and fast and pairs well with almost anything. Serve it in a bowl with rice and mango salsa, throw it in some tacos, or make a mahi-mahi sandwich with a buttery bun, lettuce, and tomato. It's so versatile and perfect for summer.



4 mahi-mahi fillets, fresh or frozen (thaw if frozen)

2 tablespoons vegetable or avocado oil, divided

1/4 teaspoon ground cayenne (increase to 1/2 teaspoon if you like spicy food)

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon cumin

1 lime or lemon, cut into wedges


  1. Make the blackening seasoning. Add ground cayenne, salt, black pepper, garlic powder, paprika, chili powder, and cumin to a bowl and mix to combine. 
  2. Pat the mahi-mahi dry with a paper towel, then add it to a large mixing bowl. Coat the mahi-mahi evenly with 1 tablespoon of the oil, then add the blackening seasoning mixture and mix until the fish is evenly coated.
  3. Heat a cast-iron or non-stick pan over high heat with the rest of the oil. Once hot, turn the heat to medium-high heat and add the mahi-mahi. Cook, undisturbed, for 3 minutes, then flip and cook for another minute and a half, or until it flakes easily with a fork. Remove from heat. 
  4. Squeeze fresh lemon or lime juice over the filets, and serve! 


To thaw frozen mahi-mahi, place it in the refrigerator overnight the day before you plan on cooking it.

If you can't find mahi-mahi, halibut and swordfish are good substitutes. 

Nutritional information is only an estimate. 

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Seafood
  • Method: Pan-Seared
  • Cuisine: American


  • Serving Size: 1 fillet
  • Calories: 235
  • Sugar:
  • Sodium: 179.5 mg
  • Fat: 8.4 g
  • Trans Fat:
  • Carbohydrates: 0 g
  • Protein: 37.7 g
  • Cholesterol: 148.9 mg