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
- Make the blackening seasoning. Add ground cayenne, salt, black pepper, garlic powder, paprika, chili powder, and cumin to a bowl and mix to combine.
- 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.
- 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.
- 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
- Sodium: 179.5 mg
- Fat: 8.4 g
- Trans Fat:
- Carbohydrates: 0 g
- Protein: 37.7 g
- Cholesterol: 148.9 mg