Blackened Mahi Mahi
A bold, seared white fish with a smoky spiced crust that locks in moisture and flavor. Serve with your choice of fresh sides and sauce to create countless variations of this restaurant-quality dish.
Ingredients
Method
Pat the mahi mahi fillets dry with paper towels; season both sides lightly with salt and pepper.
In a shallow dish, combine paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt, and black pepper.
Heat oil in a cast-iron skillet over medium-high heat until it shimmers and just begins to smoke (about 2 minutes).
Working with one fillet at a time, press both sides of the fish into the spice mixture, coating evenly, then gently place in the hot skillet.
Sear for 3–4 minutes without moving, until a dark crust forms on the bottom.
Flip the fillet carefully and sear the other side for 3–4 minutes until cooked through (the thickest part should reach 145°F on an instant-read thermometer).
Transfer to a plate and repeat with remaining fillets, adding a touch more oil to the pan if needed.
Plate the fish and garnish with fresh parsley; serve with lemon wedges and your choice of sauce or fresh vegetable sides.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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