Blackened Mahi Mahi

Blackened Mahi Recipe

For making our Blackened Mahi recipe, your pan must be very hot before you start to blacken the fillets. Do not put any oil or butter in the pan. Instead, the pan must be hot and dry when you put the fillets in the pan. 

Serves 4. Cook Time: 8 to 10 minutes. 

Blackened Mahi Mahi
  • 4 – 6 ounce Mahi Fillets
  • Blackening Seasoning

First, coat both sides of the fillets in blackened seasoning. The Blackened Mahi seasoning we recommend is Chef Paul Prudhomme’s Blackened Magic. Blackened Magic is considered the first commercial blackening seasoning and will work for any fish. Next, place the Mahi fillets in the hot pan. 

After the fillets have been in the pan for 2 minutes, slip a spatula between the pan and the fillets. Do not flip the fillets just yet. Separating the filet and the pan at this point will make it easier to flip the fillet later. Follow this technique again after you flip the fillet.

Let the fillets cook until the bottom half of the fillets have turned white, about 4 or 5 minutes, then flip your fillets over and cook the other side. Your fillets will have a delicious crispy outside and a moist inside! White rice and fresh vegetables are the perfect sides for this dish. Dill Tartar is an excellent condiment to serve with your Mahi.

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Keto-friendly Blackened Mahi Mahi

Blackened Mahi can be enjoyed as part of a keto-friendly diet because it is high in healthy Omega-3 fats and protein. It contains no carbohydrates. Serve with low-carb vegetables like sauteed mushrooms or steamed broccoli.

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How to Make Blackened Seasoning

You can use these simple ingredients if you prefer to make your Blackened Seasoning recipe. These spices are the most commonly used. However, you can add some of your favorite spices too.

  • 1 tablespoon paprika
  • 2 1/2 teaspoons salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cayenne pepper
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano leaves
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Cooking tip. Test that your pan is hot enough to start blackening by running some water on your fingers, and then drip some water onto the pan. If the water beads up and starts “dancing” in the pan, then quickly evaporates, you are ready to blacken! Your pan will need to be on high heat for 3 to 4 minutes before it will be hot enough. The hotter the pan, the better.

See our Shrimp Boil recipe.

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