Mahi Mahi Recipe
A flavorful and quick seafood entrée, Blackened Mahi Mahi features fillets seared to perfection in a bold Cajun spice blend. Ideal for a satisfying main course, this dish allows easy control over heat levels by adjusting the cayenne pepper. A fresh splash of lemon juice finishes the dish with a bright contrast.
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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.
Notes
To prepare more fillets or to ensure an ample amount of seasoning, consider making a larger batch of the Cajun spice mix using the same proportions.