Blackened Mahi Mahi is a bold, spicy, and quick-cooking seafood dish that brings vibrant Cajun flavor to your table in under 20 minutes.
Seared to perfection with a custom spice blend, Blackened Mahi Mahi makes a healthy, flavorful meal that’s perfect for weeknights or weekend grilling.
Spicy Stars of This Blackened Mahi Mahi
- Mahi Mahi fillets – Meaty, mild, and sturdy, this fish holds up beautifully to high heat and bold seasonings.
- Butter – Adds richness and helps form the signature blackened crust when combined with oil.
- Olive oil – Raises the smoke point and balances the butter, giving a golden, flavorful sear.
- Lemon – Brightens the final dish with a splash of citrus that cuts through the smoky spices.
- Cajun seasoning mix – A fiery, fragrant combo of smoked paprika, cayenne, thyme, oregano, and garlic that defines the blackened flavor.
Quick & Bold: How to Make Blackened Mahi Mahi
Start by mixing up the Cajun seasoning—this step lets you control the heat to your liking.
Pat the mahi mahi fillets dry, then coat them generously with the seasoning mix, pressing it into the surface for a flavorful crust.
Heat butter and olive oil in a large pan until sizzling. Sear the fillets on one side, then flip and finish cooking until the fish flakes easily with a fork.
Finish with a squeeze of fresh lemon juice and serve hot, with your favorite sides or over a crisp salad.
Tips & Variations for the Best Blackened Mahi Mahi
For the perfect sear, ensure your pan is hot before adding the fish—this locks in flavor and creates that crave-worthy crust. If you’re sensitive to heat, reduce the cayenne in the seasoning or swap in sweet paprika for a milder version.
This dish pairs beautifully with sides like creamy coleslaw, roasted vegetables, or coconut rice. Want to make it a sandwich? Tuck the fillets into a toasted bun with remoulade sauce and crunchy lettuce for a New Orleans–style po’boy twist.
Mahi mahi works great, but you can also blacken other firm white fish like cod, halibut, or grouper using the same method and seasoning.
Storing and Reheating Leftovers the Right Way
To keep blackened mahi mahi fresh, refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over medium-low heat to maintain the crust without drying the fish.
Avoid microwaving, as it can turn the texture rubbery and dull the spices. If you need to freeze, wrap each fillet tightly in plastic and store in a freezer bag for up to one month. Thaw overnight in the fridge before reheating.
Mahi Mahi Recipe
Ingredients
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper or to preference
- 1 tablespoon olive oil
- 4 mahi mahi fillets about 6 ounces each
- 1 ½ teaspoons onion powder
- 1 teaspoon fine grain sea salt
- 1 teaspoon dried oregano leaves
- 1 lemon
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme leaves
- 2 tablespoons butter
- ½ teaspoon freshly ground black pepper
Instructions
- Blend all the Cajun seasoning components in a small dish until evenly combined.
- Using paper towels, thoroughly pat the mahi mahi fillets dry. Generously coat each fillet on both sides with the seasoning mixture, pressing the spices into the flesh to adhere well. Clean your hands meticulously afterward.
- Heat a large sauté pan over medium-high heat, then introduce the butter and olive oil. Once the fats are hot and shimmering, lay the seasoned fillets into the pan. Let them cook undisturbed for a few minutes until the underside is deeply golden.
- Turn the fillets and continue cooking until the fish is opaque throughout and flakes easily with a fork.
- Before serving, drizzle freshly squeezed lemon juice over the top of the cooked fish.