Tiffany Haney
Blackened Mahi Mahi is a quick, tasty, and boldly seasoned dish that can be prepared in just 15 minutes. It is a Hawaiian dish that is perfect for busy weeknights and special enough for company. The blackened appearance of the fish comes from the spices used in the seasoning, which typically include cayenne, garlic, onion powder, oregano, thyme, paprika, salt, and pepper. The level of spiciness can be controlled by adjusting the amount of cayenne pepper used in the spice mix. To blacken mahi mahi in a pan, the fish is coated with the seasoning blend and cooked in butter in a hot pan until a blackened crust forms on both sides.
| Characteristics | Values |
|---|---|
| Type of Dish | Southern |
| Main Ingredient | Mahi Mahi (Dolphin Fish) |
| Cooking Style | Pan-Fry |
| Pan Type | Cast Iron Skillet, Frying Pan, Non-Stick Skillet |
| Cooking Time | 15 minutes |
| Seasoning | Cajun-inspired Blackening Spice Mix |
| Spices | Paprika, Oregano, Thyme, Onion Powder, Garlic Powder, Cayenne Pepper, Salt, Pepper, Basil, Parsley, Brown or Coconut Sugar |
| Oil | Olive Oil, Butter, Avocado Oil |
| Serving | Rice, Salad, Mango Salsa, Fish Taco, Sandwich |
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What You'll Learn
Preparing the fish: pat dry and brush with oil
Preparing the fish is a crucial step in the process of blackening mahi-mahi in a pan. Here is a detailed, step-by-step guide:
Pat Dry:
Start by patting the mahi-mahi fillets dry with paper towels. This step is important as it removes any excess moisture from the fish, ensuring a better sear and helping the spice mix to adhere nicely. It is recommended to take the fish out of the fridge at least 25 minutes before cooking to ensure even cooking. If you are using frozen mahi-mahi, be sure to thaw it completely in the refrigerator before patting it dry.
Brush with Oil:
After patting the fish dry, brush the fillets with oil. You can use olive oil, avocado oil, or another oil with a high smoking point, such as vegetable or canola oil. Avoid using olive oil for cooking as it has a lower smoking point. The oil will help the spices stick to the fish and promote even browning. Generously brush both sides of each fillet with oil, ensuring a thorough coating.
Seasoning:
Now, it's time to season the fish. You can use a store-bought Cajun spice mix or make your own blackening seasoning by combining spices like onion powder, smoked paprika, oregano, garlic powder, thyme, cayenne pepper, salt, and black pepper in a small bowl. Feel free to adjust the spice levels to your preference. After mixing the spices, press the seasoning mixture into the fish, ensuring both sides of the fillets are evenly coated.
Pan Preparation:
Heat a cast-iron skillet or a stainless steel skillet over medium heat. Add butter to the pan and let it melt. You can also add oil to create a butter-oil mixture, which adds flavour and raises the butter's smoking point. Get the pan nice and hot before adding the seasoned mahi-mahi fillets.
Cooking:
Place the seasoned fillets in the hot pan, ensuring they don't overcrowd it. Cook the fish undisturbed for several minutes. The cooking time will depend on the thickness of the fillets, but typically, it takes around 3-4 minutes per side. Flip the fillets and cook for an additional few minutes until a nice golden-brown crust forms. Be careful not to overcook the mahi-mahi, as it can become rubbery.
Serving:
Once the mahi-mahi is cooked to your desired level of doneness, remove it from the pan and let it rest for a few minutes. You can serve it with lemon or lime wedges, grilled vegetables, or a summer salad. It also pairs well with fruit salsas, such as mango black bean salsa or pineapple habanero salsa. Enjoy your blackened mahi-mahi!
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Making the spice mix: a Cajun blend of paprika, oregano, garlic, thyme, salt and pepper
To make a Cajun spice mix for blackening mahi-mahi, you'll need a blend of paprika, oregano, garlic, thyme, salt, and pepper. You can adjust the quantities of each ingredient to suit your taste preferences, but here's a basic recipe to get you started:
In a small bowl, combine 1½ teaspoons of onion powder, 1 teaspoon each of smoked paprika, oregano, granulated garlic or garlic powder, thyme, and salt, and ½ teaspoon each of black pepper and cayenne pepper. You can also add some parsley and kosher salt to taste. Feel free to omit the salt if you prefer a less salty version or are watching your sodium intake. Smoked paprika is recommended for this seafood recipe, but regular paprika will also work.
Give the spices a good mix, and you'll have a delicious Cajun spice mix ready to use on your mahi-mahi. This spice mix will add a wonderful kick of flavour to your dish.
Once you've prepared the spice mix, it's time to coat your mahi-mahi fillets. Thaw the fillets if they're frozen and pat them dry with paper towels. Sprinkle the spice mix generously on both sides of the fillets, using your clean hands to gently pat the mixture into the flesh of the fish. Remember to wash your hands afterward.
Now, it's time to cook your spiced mahi-mahi in a pan. Heat some butter and olive oil in a large skillet over medium-high heat. Get the pan nice and hot, then carefully add the seasoned mahi-mahi. You'll want to hear that satisfying sizzle when the fish hits the pan. Cook the fish undisturbed for a few minutes on each side until it's golden brown and cooked through. Keep an eye on it to avoid overcooking—the fish is done when it flakes easily with a fork.
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Heating the pan: use a cast iron skillet on medium-high heat
To blacken mahi-mahi in a pan, you'll need to heat a cast iron skillet on medium-high heat. A cast iron skillet is ideal for searing at high temperatures. You can also use a stainless steel skillet or a non-stick skillet.
It's important to ensure that your pan is hot before adding the mahi-mahi. You want to hear that satisfying sizzle when the fish hits the pan. This will help create the desired blackened crust on the fish.
When heating the pan, it's best to use a cooking oil with a high smoke point, such as vegetable or canola oil. Avoid using olive oil for this step, as it has a lower smoke point and may burn at higher temperatures.
If you want to add a non-stick coating to your cast iron skillet, you can spray it with a non-stick cooking spray before adding the oil. This step is optional but can help prevent the fish from sticking to the pan.
Once your cast iron skillet is hot and coated with oil, you're ready to add the seasoned mahi-mahi fillets and begin the blackening process.
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Cooking the fish: place seasoned fish in the pan and cook for 3-5 minutes
Now that your pan is hot and your fish is seasoned, it's time to cook the mahi mahi. Gently place the seasoned mahi mahi fillets into the hot pan, ensuring you don't overcrowd it. You can cook the fillets in batches if they don't all fit. Depending on the thickness of your fillets, the mahi mahi should be cooked for 3-5 minutes on each side. Thicker fillets will take longer to cook, so start checking around the 7-8 minute mark. You'll know the fish is ready to flip when it's golden brown and has a blackened crust on one side. Once you've flipped the fish, cook it for another 3-5 minutes, or until it's cooked through and flakes easily with a fork. Be careful not to overcook the mahi mahi, as it can become dry and rubbery. The internal temperature of the fish should reach 130-145°F before serving.
When the mahi mahi is cooked, remove it from the pan and cover it with aluminium foil. Let the fish rest for a few minutes before serving. You can serve the mahi mahi with lemon or lime wedges, or with a fruit salsa like pineapple mango salsa or pineapple habanero salsa. Enjoy!
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Blackened Mahi Mahi is a delicious and healthy dish that can be prepared in just 15 minutes. It is a great source of lean protein and is packed with nutrition. The mild flavor and tender texture of the fish make it a versatile ingredient that can be cooked in many different ways. Here is a step-by-step guide on how to blacken mahi-mahi in a pan:
Step 1: Prepare the Fish
If you are using frozen mahi-mahi, make sure to thaw it completely in the refrigerator for about 24 hours. Once it is thawed, pat the fillets dry with paper towels to remove any excess moisture. This step is important as it ensures that the spice mix will adhere nicely to the fish.
Step 2: Make the Spice Mix
In a small bowl, combine the spices for the blackening seasoning. A typical mix includes cayenne, garlic, onion powder, oregano, thyme, paprika, salt, and pepper. You can adjust the amounts of each spice to suit your taste preferences and desired spice level. For a simple Cajun seasoning, you can also add chili powder to the mix.
Step 3: Coat the Fish
Sprinkle the spice mix generously on both sides of the mahi-mahi fillets. Use your clean hands to pat the mixture into the flesh of the fish, ensuring an even coating. Remember to wash your hands thoroughly after handling the fish and spices.
Step 4: Heat the Pan
Place a large skillet or frying pan over medium to medium-high heat. Add butter and/or olive oil to the pan. You can also use avocado oil or an oil with a high smoking point, such as vegetable or canola oil. Avoid using olive oil as it has a lower smoking point. Heat the pan until the butter is melted and hot, but be careful not to burn the butter.
Step 5: Cook the Fish
Gently place the seasoned mahi-mahi fillets into the hot pan, making sure not to overcrowd it. Cook the fish undisturbed for a few minutes until a nice blackened crust forms on one side. Depending on the thickness of the fillets, this can take around 2 to 4 minutes. Then, flip the fillets and cook for an additional 2 to 5 minutes on the other side.
Step 6: Check for Doneness
To check if the mahi-mahi is done, use a fork to flake a small piece of the fillet. If it flakes easily and is opaque, it is ready to serve. The internal temperature of the fish should reach 130-145 degrees Fahrenheit before consuming.
Step 7: Serve
Remove the blackened mahi-mahi from the pan and cover it with aluminum foil. Let the fish rest for a few minutes before serving. You can serve it with lemon or lime wedges, or garnish it with pineapple mango salsa for a refreshing touch. Enjoy your delicious and flavorful blackened mahi-mahi!
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Frequently asked questions
A homemade Cajun spice mix adds incredible flavour to blackened mahi-mahi. You can make your own Cajun spice mix by combining 1½ teaspoons of onion powder, 1 teaspoon each of smoked paprika, oregano, granulated garlic or garlic powder, thyme, and salt, and ½ teaspoon each of black pepper and cayenne pepper.
It takes about 7-8 minutes to blacken mahi-mahi in a pan. However, the cooking time will vary depending on the thickness of the fillets and the size of the fish.
The best way to cook blackened mahi-mahi is to pan-sear it. First, brush the mahi-mahi with butter and season it generously. Then, cook it in a hot pan until a blackened crust forms on both sides.
