This tender and flavorful blackened mahi mahi is a healthy and easy dinner that is ready in 10 minutes with just 5 simple ingredients! Flakey white fish is perfectly spiced with an easy, homemade blackening seasoning mix that has just the right amount of heat and smoky flavor.
Table of Contents
- Why You’ll Love This Blackened Mahi Mahi Recipe
- Recipe Ingredients
- How To Thaw Fish Fast?
- How to Make Blackened Mahi Mahi
- Can I Cook This In The Air Fryer or Oven?
- Tips For the Best Blackened Mahi Mahi
- Serving Suggestions
- How to Store and Reheat Leftover Blackened Mahi Mahi
- Can You Freeze This Recipe?
- More Easy Dinner Ideas
- Get the Recipe
Why You’ll Love This Blackened Mahi Mahi Recipe
Blackened mahi mahi is a go-to meal in our houses. We make it all the time! Here’s why:
- Fast. Like most fish dinners, this recipe is unbelievably quick to make. Start to finish this recipe only takes 10 minutes!
- Restaurant-Quality. This buttery, smokey, blackened mahi mahi has just the right amount of spice making is great for a special occasion, a date night, or a dinner party. It really tastes like something you would get when you’re out at a nice restaurant, except you don’t need to leave the house or spend much money!
- Budget Friendly: Watch for Mahi Mahi to go on sale and the other 4 ingredients are kitchen stables that you probably already have on hand! We stock up when we see mahi mahi on sale so we can whip this dinner anytime!
- Healthy. This recipe is gluten-free, low carb, and low in calories. Mahi Mahi is high in protein and is packed with Omega-3 fatty acids, selenium and B vitamins. This recipe includes a homemade blackening seasoning, so there are no preservatives or additives, and you can control the salt.
- Perfect pairing. Blackened seasoning is smoky, herby, and spicy, so it can overpower some fish. But it works perfectly with mahi mahi, which is mild and buttery enough to absorb all the flavors from the spice blend.
Here are the ingredients that you’ll need to make this pan-seared mahi mahi with blackened seasoning. Check the printable recipe card at the bottom of this post to find the exact amounts.
- Mahi Mahi Filets: Make sure to use skinless filets.
- Blackened Seasoning: We love our homemade blackened seasoning as you can fully customize it to how spicy and how salty you like it. However, you can also grab a store-bought blend, this is our favorite store bought blackening seasoning as you still get to control the salt.
- Olive Oil: Avocado oil also works well.
- Lemon: A fresh squeeze of lemon really makes this fish. You can also use lime, if you prefer.
What Other Fish Can I Use?
If you don’t want to use mahi mahi, any similar white fish will work. We recommend snapper, grouper, cod, haddock or halibut.
How To Thaw Fish Fast?
You can thaw frozen fish filets by submerging the bagged fish in a bowl of cold water, until the fish is thawed, about 10 minutes for a 7 oz filet.
How to Make Blackened Mahi Mahi
Here’s how to make this 10-minute fish recipe. It’s so easy!
- Season. Rub a piece of butter over both sides of the fish. Then sprinkle the blackened seasoning over the mahi mahi, making sure to cover both sides of the fish.
- Sear. Add oil and butter to a skillet and add fish once the pan is hot. Move the fish filets around gently to make sure that they don’t stick, then cook for 3-4 minutes.
- Flip. Carefully flip the fish, then cook until the mahi mahi is cooked all the way through, about 3 more minutes.
- Serve. Squeeze fresh lemon juice over the filets and serve immediately.
Can I Cook This In The Air Fryer or Oven?
Absolutely! We actually have an Air Fryer Mahi Mahi recipe that you can follow. To cook this blackened mahi mahi in the air fryer or oven, follow the butter and seasoning directions on this post. Then follow directions below for your chosen method:
- Air Fryer: Cook the buttered and seasoned filets in the air fryer at 375°F for 8 to 10 minutes, flipping halfway through, until cooked through and an internal temperature reaches 140°F.
- Oven: Preheat oven to 400°F. Please buttered and seasoned filets on a baking sheet lined with parchment paper. Bake for 18 to 22 minutes, until cooked through and an internal temperature reaches 140°F.
Tips For the Best Blackened Mahi Mahi
Here are our favorite tricks for when you make this recipe for blackened mahi mahi:
- Have your sides ready. It’s really important to eat fish while it’s still hot. Fish cools down very quickly, and it’s just not the same once it’s lukewarm. Because of this, you need to have the rest of your meal ready before you cook the fish. You don’t want to be scrambling to make a salad or sauté some veggies while your fish is getting cold.
- A hot skillet is important. If your pan isn’t hot enough when you place the fish in it, you won’t get a good sear on the fish. Not only does that impact texture, but it means the fish will absorb more fat and become greasier. Make sure your skillet is hot before adding the fish. To test if it’s hot enough, add a drop of water to the skillet. If the water sizzles, it’s ready.
- Pull the fish out of the fridge early. It’s important to not leave raw fish at room temperature for very long. However, for the best results, remove the fish filets from the fridge 20 to 25 minutes before cooking. If you cook fish while cold, the inside will still be chilled when the outside is perfectly cooked, and you’ll have to overcook the outside before the fish is cooked throughout. Letting the fish come up to room temperature before cooking will make the overall texture much more tender and juicy.
- Use a meat thermometer. The best way to make sure your mahi mahi is cooked is to use an instant-read meat thermometer. Use the thermometer to tell when the fish has reached 140°F, then pull it out of the pan immediately.
This fish is so flavorful that you don’t need complex sides to serve with it. We like to keep it simple with some simple, traditional side dishes. We usually serve a starch, like Cilantro Lime Rice, Garlic Mashed Potatoes or an Air Fryer Sweet Potato. Then something green and nutritious, like these Roasted Green Beans or Bacon Brussel Sprouts. A light and refreshing Cucumber Salad is also aways a great idea.
How to Store and Reheat Leftover Blackened Mahi Mahi
If you have leftover blackened mahi mahi, you can store it in the fridge for up to 3 days. Just make sure that you keep it in an airtight container. We like to eat leftover fish cold, in wraps, salads, or tacos. But if you want to heat it up, cover the fish in aluminum foil and reheat in a 300°F oven for 10 minutes, until just warmed through. You can also reheat fish in the microwave in 20 second bursts.
Can You Freeze This Recipe?
You can absolutely freeze this blackened fish recipe. Store the mahi mahi in an airtight container, and it will last in the freezer for 3 months. Keep in mind, the fish will be a bit more dry and less tender after being frozen, thawed, and reheated.
More Easy Dinner Ideas
- 30 Minute Beef and Noodles
- Crawfish Boil
- Shrimp and Grits
- Sheet Pan Cajun Garlic Butter Shrimp
- Air Fyrer Shrimp
- Best Baked Pork Chops
Blackened Mahi Mahi
- 2 mahi mahi filets, approximately 7 ounces each
- 2 tablespoons butter, softened, divided
- 1 tablespoon homemade blackened seasoning
- 1 tablespoon olive oil, or avocado oil
- 1 lemon, for topping
- Use a paper towel, pat the filets until they are dry to the touch. Rub both sides of the filets with 1 tablespoon of the butter. Then cover them with the blackening seasoning, making sure to coat both sides.
- Add remaining butter and olive oil to a skillet over medium heat.
- When the oil and butter are hot, carefully add the mahi mahi filets to the skillet. Use a spatula to gently move the filets around a little in the skillet to keep them from sticking, but DO NOT FLIP the filets.
- Let the filets cook for 3 to 4 minutes, before flipping. Cook the filets for another 3 minutes, until cooked through, and an instant read meat thermometer reaches 140°F.
- Squeeze fresh lemon over the filets and serve immediately.