Blackened Mahi Mahi

5 from 1 vote

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.

Prep Time5

Cook Time7

Total Time12

Course: Entree

Cuisine: American

Servings:

Calories: 191kcal

Author: Julie Maestre

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.

Nutrition