Blackened Mahi Mahi Recipe

Make the blackening spice

In a small bowl combine paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, ground cumin, and brown sugar. Whisk or stir until evenly blended.

Pat the mahi mahi fillets very dry with paper towels. Dry surface helps the spice adhere and promotes better sear.

Lightly season both sides of each fillet with kosher salt and freshly ground black pepper (about 1/4 tsp salt and 1/4 tsp pepper per fillet).

Brush or rub about 1/2 tablespoon of olive oil or melted butter on each side of the fillets to help the spice mixture stick.

Generously press the blackening spice onto both sides of each fillet, creating an even, compact coating. Shake off any excess.

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot — about 3–5 minutes. The pan should be smoking lightly when ready. Reduce heat briefly if it starts to smoke excessively.

Add 1 tablespoon unsalted butter and 1 tablespoon olive oil (or an additional tablespoon butter) to the pan and swirl to coat. The fat should shimmer but not burn.

Carefully place the fillets in the pan, spaced so they are not touching. Do not move them once placed; allow a dark crust to form. Cook first side for 3–4 minutes, depending on thickness, until a dark, well-browned crust forms at the edges.

Using a wide spatula, gently flip each fillet and cook the second side for 2–4 minutes more, until the fish is opaque through and flakes easily with a fork. Internal temperature should reach 130–135°F (54–57°C) for moist, just-cooked fish; cook a touch longer if you prefer fully well done.

If the pan browns too quickly or the spice begins to burn, lower the heat slightly and add a small knob of butter to protect the fish while finishing.

Transfer the cooked fillets to a warm plate. Spoon any buttery pan juices over the top. Let rest 1–2 minutes.

Garnish with chopped fresh parsley and serve with lemon wedges for squeezing over the fish.

Suggested serving ideas: place on a bed of cilantro-lime rice, alongside roasted vegetables, or in warmed tortillas with slaw for blackened fish tacos.