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A blend of spices makes this Blackened Mahi Mahi so delicious. Add flavor to this white fish for a quick and easy dinner idea.
My loves when I make this delicious seafood recipe. The delicious blackened seasoning takes our favorite white fish to the next level. The best part is that we made the blackened seasoning from scratch so we can adjust for flavor.
Table of Contents
What is Mahi Mahi?
Mahi Mahi is known as the dolphin fish. It is mild in flavor and has a soft texture. The options are endless on the spices that can be added to this delicious fish.
- Fresh Mahi Mahi Filets (skin removed)
- Avocado Oil (divided)
- Onion Powder
- Garlic Powder
- Cayenne Pepper
- Dried Oregano
Scroll to the bottom of the post to see the full recipe and ingredients in the recipe card.
There are many different spice blend that work great with this blackened fish recipe. Here are some additions or substitutes spices that you must try.
- Dried Thyme
- Cajun Seasoning
- Black Pepper
- Smoked Paprika
Step by Step Instructions
Step 1 – Mix together the seasonings in a small bowl which includes garlic powder onion powder. Place the mahi mahi fillets on a plate.
Step 2 – Rub 1 tablespoon of the avocado oil onto both sides of the fillets.
Step 3 – Then spoon the seasoning blend over the mahi mahi and spread it around. Make sure to season both sides of the fish. I use approximately ½ tablespoon per fillet.
Step 4 – Heat the remaining avocado oil over medium high heat in a cast iron skillet. Place the mahi mahi fillets on the hot cast iron skillet on top of the oil. Let them cook for 2 minutes. Time them and do not move the fish during this cooking day so that the fish will get blackened.
- Step 5 – Then flip the mahi mahi fillets and cook for another 2-3 minutes until the mahi mahi reaches an internal temperature of 145 degrees F. The mahi mahi should flakes easily.
- Step 6 – Remove the mahi mahi from the pan and allow it to sit for 5 minutes on a paper towel. Serve warm and enjoy!
- Meat Thermometer – Use an instant-read meat thermometer to make sure that the mahi mahi is cooked to a safe temperature before removing it from the grill. The fish should flakes with a fork when finished cooking.
- Oil – You can use any oil with a high smoke point for this recipe instead of avocado oil. Vegetable oil, Canola oil and Coconut oil would all work great for this recipe.
- Adding Seasoning Mix – After combining the ingredients, make sure to season both sides of the mahi mahi. This helps to give this fish amazing flavor.
- Skillet – We recommend using a cast iron skillet in this recipe. It helps give the fish amazing texture while keep the center soft and tender.
We have even diced up the fish fillets and made mahi-mahi tacos topped in corn tortillas. Fish tacos are a family favorite and even better made with this blackened mahi mahi.
Feel free to also use this blackened seasoning with other types of fish such as snapper or grouper.
Frequently Asked Questions
Refrigerate the leftovers in an airtight container for up to 3 days.
We recommend reheating in the oven at a low temperature in a baking dish. It will take less than 5 minutes to reheat. Make sure to not overheat as it could dry out quickly.
More Easy Blackened Recipes
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Blackened Mahi Mahi
- Mix together the seasonings in a small mixing bowl. Place the mahi mahi fillets on a plate.
- Rub 1 tablespoon of the avocado oil onto both sides of the fillets.
- Then spoon the seasoning mixture over the mahi mahi and spread it around. Make sure to season both sides of the fish. I use approximately ½ tablespoon per fillet.
- Heat the remaining avocado oil over high heat in a cast iron skillet.
- Place the mahi mahi fillets on the hot cast iron skillet on top of the oil. Let them cook for 2 minutes. Time them and do not move the fish during this cooking day so that the fish will get blackened.
- Then flip the mahi mahi fillets and cook for another 2-3 minutes until the mahi mahi reaches an internal temperature of 145 degrees F.
- Remove the mahi mahi from the pan and allow it to sit for 5 minutes. Serve warm and enjoy!
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