Blackened Mahi Mahi
This Blackened Mahi Mahi is incredibly juicy, flaky and flavorful! An easy homemade Cajun seasoning takes this fish from good to exceptional. This Mahi Mahi recipe is super quick and easy but feels fancy and sophisticated!
Why You’ll Love This Recipe
- This blackened mahi mahi is incredibly delicious!
- This recipe takes only 20 minutes from start to finish.
- This post outlines how to cook mahi mahi.
- The Cajun seasoning adds so much flavor.
- This fish can be as spicy or mild as you prefer.
- Fish is a healthy meal!
- This recipe is Whole30 compliant, Paleo, gluten free, dairy free, Keto, low carb, and sugar free.
- Check out this Pan Seared Chilean Sea Bass and this Candied Salmon for more delicious seafood recipes!
Ingredients & Substitutions
These are the main ingredients and substitutions for gourmet blackened mahi mahi. Scroll down to the recipe card for the full recipe.
The homemade Cajun seasoning is a little spicy and so flavorful! Each specific spice and seasoning adds a unique and delicious flavor. For a less spicy seasoning, cut down on paprika and cayenne.
Fresh mahi mahi is incredibly flavorful. I highly recommend fresh not frozen fish if possible. If not, thaw frozen mahi mahi before making recipe. Costco sells Kirkland brand frozen mahi mahi.
The olive oil is a heart healthy cooking fat. It helps sear the fish and create a crispy exterior. If desired, avocado oil, ghee or butter can be used as well.
A squeeze of lemon juice adds the perfect amount of tartness on top!
What is Mahi Mahi?
Mahi mahi is a beautiful brightly colored fish. Its name is Hawaiian and translates to “strong strong”. This fish swims next to boats like dolphins do.
Mahi mahi are usually 4 to 6 pounds in weight. They are well known for their bright blue and gold coloring.
This healthy fish is lean and has a slightly sweet flavor. It can be grilled, broiled and pan seared. It is commonly served as mahi mahi tacos or in sandwiches.
There are many nutrients in mahi mahi. This fish is high in Vitamin B. In addition, it is relatively low in mercury.
Mahi mahi contains selenium, which is an antioxidant. Moreover, this fish contains potassium. Mahi mahi is high in lean protein.
This homemade Cajun seasoning is easy, healthy and delicious. While Cajun seasoning can be bought, this homemade version is so flavorful. Unlike store bought varieties, making homemade seasoning can be customized. No added sugars or preservatives needed!
Cajun seasoning gives the blackened flavor. A mixture of spices makes up blackened seasoning.
Check out this Gluten Free Cajun Seasoning for more information.
Taste & Texture
This blackened mahi mahi has a delicious Cajun flavor. While it is not overpowering, it is relatively strong. Feel free to alter Cajun seasoning to suit your taste.
This fish is juicy and easily flakes. It is not dry and not dense.
How to Make
First, combine all Cajun seasoning ingredients in a small bowl.
Remove skins from mahi mahi. Pat fish dry with paper towels.
Rub both sides of fish with seasoning.
Add olive oil to a large skillet over medium heat. Once oil is hot, place fish in skillet.
Cook for 5 minutes. Then flip and cook another 4 to 5 minutes or until fish is flaky and has reached an internal temperature of 137 degrees Fahrenheit.
Lastly, remove fish from pan. Squeeze lemon juice on top if desired. Serve blackened mahi mahi!
To make this in an oven, follow these steps:
- Preheat oven to 400 degrees Fahrenheit. Spread 1 tablespoon of olive oil on pan.
- Combine Cajun seasoning.
- Remove skins from fish. Pat dry with paper towels.
- Rub seasoning on both sides of fish.
- Place fish on oiled pan.
- Bake for 11 to 14 minutes or until internal temperature has reached 137 degrees Fahrenheit and fish is flaky.
Expert Tips & Tricks
Pat fish completely dry with paper towels. This allows the fish to get a nice sear on it.
For best results, use fresh fish instead of frozen.
Thoroughly coat both sides of fish with seasoning. Do not skimp on the seasonings! This adds a significant flavor.
Use a meat thermometer to measure internal temperature of fish. Cook until internal temperature is 137 degrees Fahrenheit.
Buying Mahi Mahi
Here are some things to look for when picking out this fish.
Look for brightly colored skin. Do not use brown skin or gray skin fish.
The color should be pink hued meat. This means it is fresh.
Meat should be firm.
How to Serve & Store
Serve blackened mahi mahi hot from the pan!
In addition, this Roasted Cauliflower and Asparagus is a tasty option.
Store mahi mahi fillet recipe leftovers in the fridge for up to 2 days.
Frequently Asked Questions
Blackened mahi mahi has a Cajun flavor and a slightly sweet flavor.
Blackened fish refers to a fish with Cajun seasoning.
Yes, mahi mahi is lean, healthy and contains many vitamins and nutrients.
Yes, remove skin.
Use a meat thermometer to determine internal temperature. Cook until a temperature of 137 degrees Fahrenheit is reached.
Depending on the size of the fish, mahi mahi only takes about 10 minutes to cook.
You May Also Like
If you make this blackened pan fried mahi mahi recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dinner Recipes.
Get the Recipe: Blackened Mahi Mahi
- 2 fillets mahi mahi, fresh or thawed
- 2 tbsp olive oil, or butter
- squeeze lemon juice
- First, combine all Cajun seasonings in small bowl. Stir to combine.
- Remove skins of mahi mahi fillets. Pat fillets dry with paper towels. Use hands to coat both sides of fish with Cajun seasoning.
- In a large skillet over medium heat, add olive oil. Once oil is hot, add mahi mahi to skillet.
- Cook for 5 minutes. Then, carefully flip and cook another 4 to 5 minutes or until fish is flaky and has reached an internal temperature of 137 degrees Fahrenheit.
- Finally, remove from pan. Squeeze lemon juice on fish if desired.
- This Cajun seasoning has a kick to it. Feel free to adjust to your taste.
- Thoroughly coat both sides of fish with seasoning.
- If using frozen mahi mahi, allow it to thaw before use.
- Remove skins from fish.
- Fish is done when it has reached an internal temperature of 137 degrees Fahrenheit and easily flakes.
- Store leftovers in the fridge for up to 3 days.
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