Up your weeknight cooking game with this easy blackened mahi mahi made with a homemade blackening spice mix. Ready in 15 minutes, this Cajun mahi mahi recipe is naturally gluten-free, low-carb, and keto and paleo-friendly.
0 Prepare the mahi mahi fillets: Pat the filets dry on both sides with using a few sheets of paper towels.
1 Lightly brush the fillets with olive oil on both sides. Set aside.
2 Make the blackened seasoning by mixing together the smoked paprika, onion powder, garlic powder, dried oregano, dried thyme, ground black pepper, and Kosher salt in a shallow baking dish or large plate. Make sure that it is fully blended.
3 Dredge each mahi mahi filet in the blackened seasoning, making sure that they are coated on both sides. Set aside.
4 To blacken mahi mahi on the stove, start by heating a cast iron skillet (or a frying pan) over medium-high heat.
5 Add the butter and cook until fully melted but not browned.
6 Gently add the seasoned mahi mahi fillets to the pan. Do not overcrowd the pan. If all four of them don’t fit, you can do it in two batches.
7 Cook for 2 minutes, then gently flip and continue to cook the other side for an additional 2 minutes. To test for doneness, try to flake a small area of the fish. It should flake easily and look opaque. If it does not, cook for an additional 30 seconds per side until done. If you have a digital thermometer, you can insert it into the thickest part of the fish. If it registers 130 degrees F, it should be cooked.
8 Remove from the skillet, cover it with aluminum foil, and let your blackened mahi mahi rest for a few minutes. Serve with lime or lemon wedges on the side. If preferred, garnish with mango salsa.
