Blackened Mahi Mahi
Blackened mahi mahi is a 15-minute weeknight fish dish packed with Southern flavor thanks to a spicy homemade Cajun seasoning rub.
Servings: 2 servings
Ingredients
For the Spice Mix:
- ¾ teaspoon onion powder
- ½ teaspoon coconut sugar or brown sugar, optional
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- salt and freshly cracked black pepper to taste
For the Fish:
- 2 mahi mahi fillets each filet should weigh about 6 ounces
- 1 tablespoon olive oil
- lemon wedges for serving
Instructions
- Prepare the spices. In a shallow bowl, combine the onion powder, coconut sugar, smoked paprika, chili powder, garlic powder, dried basil, and dried thyme.
- Season the mahi mahi fillets. Pat dry the mahi mahi fillets. Season the fish with salt and pepper to taste. Then, coat the fish with the prepared spice mixture on all sides.
- Cook the fish. Heat the olive oil in a large skillet over medium-high heat. Cook the fish for 2-3 minutes per side, or until the inner temperature reaches 130°F to 137˚F. If you do not have a thermometer, the cooked fish should flake easily and appear opaque in color.
- Enjoy! Remove the mahi mahi from the skillet and let it rest for a few minutes. Serve the fish fillets warm, drizzled with lemon juice.
Notes
- Coconut or brown sugar is not mandatory in this recipe, but it will add that nice "blackened" appearance.
- When buying mahi mahi fillets, look for fish that has no darkness or discoloration.
- Cooking time of mahi mahi may vary, depending on the size and thickness. If possible, purchase fillets that are equal in size.
- I like to serve my mahi mahi with mango salsa.
Nutrition
Calories: 219kcal | Carbohydrates: 3g | Protein: 32g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 124mg | Sodium: 162mg | Potassium: 754mg | Fiber: 1g | Sugar: 1g | Vitamin A: 712IU | Vitamin C: 0.3mg | Calcium: 42mg | Iron: 3mg
