Yield: 2
Blackened Mahi Mahi
Blackened mahi mahi is tender, juicy, flakey, smoky, spicy, and lemony. It's a restaurant-quality seafood dinner that you can make in just 10 minutes!
Ingredients
- 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
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Instructions
- 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.
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Notes
Storage: Store leftovers in the fridge, in an airtight container, for up to 3 days.
Reheat: 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.
Air Fryer Cooking Directions: 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 Cooking Directions: 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.
Quickly Thaw Fish: 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.
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.
Hot Pan. If your pan isn’t hot enough, you won’t get a good sear on the fish. This can change the texture and make the fish greasier. (More info in the post above.) To test if your pan is hot enough, add a drop of water to the skillet. If the water sizzles, it’s ready to add the filets.
Nutrition
Serving: 1, Calories: 371kcal, Carbohydrates: 5g, Protein: 43g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 196mg, Sodium: 824mg, Potassium: 1021mg, Fiber: 2g, Sugar: 1g, Vitamin A: 770IU, Vitamin C: 29mg, Calcium: 51mg, Iron: 3mg