Blackened Mahi Mahi

Blackened Mahi Mahi recipe

Serves 4. Cook Time: 8 to 10 minutes. 

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

To make our Blackened Mahi 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. The pan must be hot and dry when you put the fillets in the pan.  

Coat both sides of the fillets in blackening seasoning. Place the Mahi fillets in the hot pan. After the filets have been in the pan for 2 minutes, slip a spatula between the pan and the filets. Do not flip the filets just yet. Seperating the filet and the pan at this point will make it easier to flip the filet later. Follow this technique again after you flip the filet.

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 makes a nice compliment.

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.

Blackened Red Fish

Blackened Red Fish recipe

Serves 4. Cook Time: 8 to 10 minutes.

4 – 6 ounce Red Fish Fillets

  • 4 – 6 ounce Red Fish Fillets
  • Blackening Seasoning

To make Blackened Red Fish, substitute Red Fish Fillets for Mahi fillets, and follow the same cooking instructions. Blackened Red Fish is enjoyed, from South Carolina to Texas. Fresh seasonal vegetables like squash or asparagus are a great side for either one of these blackened favorites. We use Paul Prudhomme’s blackening magic season for our recipe, but you can use any blackening seasoning you would like to.

Cocktail Sauce Recipe


  • 2 Cups of ketchup
  • 1 ounce bottle of Inglehoffer’s Extra Hot Prepared Horseradish
  • 1 teaspoon of lemon juice

Mix 20 ounces of ketchup with a 4 oz bottle of Inglehoffer’s Extra Hot Horseradish and a teaspoon of lemon juice. Blend the ingredients with a spoon or whisk until thoroughly combined. Use prepared horseradish, not creamy horseradish. You may want to add Worcestershire Sauce or hot sauce also. Add Worcestershire Sauce or hot sauce to your preferred taste. This recipe serves ten people.

Cocktail sauce is the perfect compliment for a Shrimp Boil, Fried Shrimp, Seafood Boils, and more.

Learn how to make Sauteed Shrimp, Deep Fried Shrimp, and more.