Blackened Mahi Mahi is an easy and flavorful way to enjoy a simple seafood dinner. Made with homemade cajun seasoning and quickly pan-seared, you can have this blackened fish on your table in less than 15 minutes.
In a small bowl, mix together the salt, paprika, garlic powder, onion powder, thyme, and cayenne together.
Pat the fish dry with paper towels. Sprinkle the cajun seasoning blend evenly over both sides of the fillets, rubbing the mixture into the fish with your hands.
Place a large saute pan over medium-high heat and add butter and oil. Once the butter is melted and the oil is hot, add the seasoned fish.
Cook, undisturbed, for 3 minutes, or until golden brown. Gently flip the fish over and continue to cook, undisturbed for an additional 3-4 minutes, or until the fish is browned on the opposite side, and opaque.
Remove the fish from the skillet, and squeeze a wedge of fresh lemon over each fillet. Serve immediately.
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Notes
Fish: Use 4 to 6-ounce, ½-inch thick white, firm fish fillets for this recipe. Halibut, seabass, grouper, or snapper can be substituted for the mahi-mahi.Seasonings: I love this cajun blend of spices. It is super simple to make using ingredients you have on hand, but feel free to use 2 tablespoons of your favorite cajun blend or another seasoning such as jerk seasoning or old bay to season the fish. Paprika: Smoked Paprika will give the fish a nice smokey flavor, but feel free to use regular paprika in its place. Heat Level: Either decrease or increase the cayenne pepper according to your spice tolerance. Storage: Fish is best served immediately after preparation. However, if you happen to have leftover mahi-mahi, store it in an airtight container in the refrigerator for up to 48 hours. Reheat in a dry skillet over medium heat for a couple of minutes per side, or until warmed through, and squeeze fresh lemon juice over the fish immediately before serving.