Mahi Mahi Recipe
Blackened Mahi Mahi is a bold, smoky, and satisfying seafood dish with a perfectly crisp crust and tender, flaky interior. It’s the ultimate quick-and-easy weeknight meal packed with flavor.
A fiery Cajun spice blend gives this dish its signature kick, while a buttery sear locks in moisture. It’s a crave-worthy way to spice up your dinner routine—without much prep or fuss.
What You’ll Need for Blackened Mahi Mahi
- Mahi Mahi fillets – Firm, lean, and mildly sweet, mahi mahi holds up beautifully to high heat and bold seasoning.
- Butter – Adds richness and helps achieve that irresistibly crisp blackened crust.
- Olive oil – Blends with the butter to raise the smoke point and prevent burning.
- Lemon – A final burst of brightness that cuts through the spice and elevates the dish.
- Kickin’ Cajun Seasoning Mix – A house-made blend of onion powder, garlic powder, smoked paprika, thyme, oregano, cayenne, salt, and pepper brings intense flavor and customizable heat.
Quick & Flavorful Steps: How to Make Blackened Mahi Mahi
Start by mixing up the Cajun seasoning blend—spicy, smoky, and earthy with just the right balance.
Pat the mahi mahi fillets completely dry, then generously coat both sides with the seasoning, pressing it into the fish so it sticks.
Heat butter and oil in a skillet until sizzling, then sear the fillets without moving them to build that signature crust. Flip once golden and cook through.
Finish with a squeeze of fresh lemon juice to brighten and balance the heat. Serve hot and enjoy every bite!
Flavor Boosters & Fish Tips
For deeper flavor, make the Cajun seasoning a day ahead so the spices have time to mingle. Want it milder? Dial back the cayenne. For extra smoky depth, try using smoked sea salt or adding a pinch of chipotle powder.
If your fillets are extra thick, you can finish them in a 375°F oven after searing for even cooking. And don’t skip drying the fish—moisture is the enemy of that beautiful blackened crust!
You can also swap mahi mahi with other firm fish like cod, halibut, or snapper. Each brings its own unique texture while holding up to the bold seasoning.
Keeping It Fresh: Storing Leftover Blackened Mahi Mahi
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to preserve the crispy crust. Avoid the microwave, which can make the fish rubbery.
To freeze, let fillets cool completely, then wrap individually in foil or parchment before placing in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge and reheat as above for the best texture and flavor.
Blackened Mahi Mahi
Ingredients
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 4 mahi mahi fillets about 6 oz each
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper or as desired
- 1 lemon
- 1½ teaspoons onion powder
- 2 tablespoons butter
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried thyme leaves
Instructions
- In a small mixing bowl, stir together onion powder, garlic powder, smoked paprika, thyme, oregano, sea salt, black pepper, and cayenne pepper to form the Cajun seasoning blend.
- Dry the mahi mahi fillets thoroughly with paper towels. Coat each fillet generously on both sides with the spice blend, pressing it in firmly by hand.
- Set a large sauté pan over medium-high heat. Add the butter and olive oil to the pan. Once the fat is hot and shimmering, lay the seasoned fillets in the pan.
- Allow the fish to cook undisturbed for several minutes until a deep golden crust develops on the underside. Carefully flip the fillets and cook until the fish becomes opaque and flakes easily with a fork.
- Finish by squeezing fresh lemon juice over the fish and serve immediately.