Blackened Mahi Sandwich
Blackened mahi-mahi fillet served on a toasted bun with spiced seasoning and fresh toppings. Seared fish develops a crispy, charred crust while remaining tender inside.
Ingredients
Method
Pat mahi-mahi fillets dry with paper towels to remove surface moisture.
Combine paprika, cayenne, garlic powder, onion powder, black pepper, and salt in a small bowl to make the blackening spice blend.
Coat both sides of each mahi-mahi fillet evenly with the blackening spice blend.
Toast the sandwich buns until lightly golden.
Heat olive oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
Carefully place spiced fillets into the hot pan and sear for 4–5 minutes on the first side without moving them, until a dark crust forms.
Flip fillets and sear the second side for 3–4 minutes until the fish is opaque throughout and flakes easily with a fork.
Spread mayonnaise on the toasted bun bottoms.
Layer lettuce, tomato slice, and red onion on the bottom buns.
Place one blackened mahi-mahi fillet on top of the vegetables.
Squeeze fresh lemon juice over the fish and cap with the toasted bun top.
Serve immediately while the fish is still warm and the bun is toasted.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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