Pan searing is my favorite way to cook blackened mahi mahi. I like to brush the mahi mahi with butter, season it generously, and pan-sear it until fully cooked through.
WHAT IS MAHI MAHI?
Mahi-mahi, also known as dolphinfish or dorado, is a type of fish found in warm ocean waters. It’s great for fish tacos, sandwiches, or serving on its own.
WHY YOU’LL LOVE THIS RECIPE
- It’s low-carb and keto-friendly.
- Mahi Mahi is a rich source of protein as well as vitamins B3, B6, and B12.
- It’s flaky, delicious, and cooks in under 10 minutes!
- You can serve it with creamy corn salad and roasted potatoes for a complete dinner meal.
INGREDIENT NOTES
- Mahi Mahi – Fresh or frozen mahi mahi will work for this recipe. If using frozen, thaw completely before cooking.
- Spices – I used a combination of paprika, dried oregano, dried thyme, granulated onion, garlic powder, cayenne pepper, salt, and pepper. But of course, feel free to add or omit any spice.
- Butter – Adds flavor and helps the spices adhere to the fish.
- Oil – Use an oil with a high smoking point, such as canola or vegetable oil.
TOP TIPS
- Pat dry the fish fillets with a paper towel before seasoning them, to get rid of any excess moisture.
- Cook the fish fillets over medium heat, not high heat otherwise they can burn.
- Take the fish out of the fridge at least 25 minutes before cooking so it cooks evenly.
CAN I SEASON THE FISH IN ADVANCE?
Absolutely, in fact, I encourage it! Feel free to season the fish a couple of hours in advance, cover it, and refrigerate it. When you’re ready to cook, take it out of the fridge 25 minutes before cooking.
STORAGE
If you have any leftovers, allow them to cool completely, then transfer them to an air-tight container and refrigerate for up to 2 days. Reheat in the oven, air fryer, or stovetop until heated through but be careful not to cook for too long otherwise it may dry out.
Tried this blackened mahi mahi? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Blackened Mahi Mahi
Ingredients
- 1 lb mahi mahi about four fillets
- 3 tablespoons unsalted butter melted
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons granulated onion
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- salt to taste
- oil, for frying canola or vegetable oil
- lemon wedges optional
Instructions
- Pat dry the mahi mahi fillets with a paper towel and then brush butter on both sides of each fillet.
- In a small bowl, combine all of the spices. Mix well.
- Season the fillets on both sides with the spice mixture.
- Heat oil in a skillet over medium heat.
- Add the mahi mahi fillets to the skillet but don't overcrowd the skillet. I recommend cooking two-three fillets at a time. Cook for 4 minutes, then flip and cook for 3 minutes. I cooked them for a total of 7 minutes but keep in mind that cooking time will vary on the size of the fish. Cook over medium heat, not high heat!
- Serve with lemon wedges, if desired, and enjoy!
Notes
- Pat dry the fish fillets with a paper towel before seasoning them, to get rid of any excess moisture.
- Cook the fish fillets over medium heat, not high heat otherwise, they can burn.
- Take the fish out of the fridge at least 25 minutes before cooking so it cooks evenly.
- Use an oil with a high smoking point, such as vegetable or canola oil. Avoid olive oil.
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