Mahi Mahi Recipe

Make the blackening rub / seasoning

In a small bowl combine paprika, smoked paprika, chili powder, ground cumin, onion powder, garlic powder, dried oregano, cayenne, 1 tsp kosher salt and 1/2 tsp black pepper. Stir to homogenize. This is the blackening rub—set aside.

Make the quick marinade (for grilled option)

In a separate bowl whisk 2 tbs olive oil, 2 tbs lime juice, minced garlic (1 clove) and 1/2 tsp kosher salt and 1/4 tsp black pepper. This will lightly flavor the fish if you choose to grill.

Decide cooking method

Choose 'Blackened (pan)' for a spicy crust or 'Grilled' for a lighter citrus-forward finish. Both methods below assume 1.5 lb total fish divided into 4 portions (about 4–6 oz each).

Blackened (pan) method

Pat mahi mahi dry with paper towels and season both sides lightly with remaining 1/2 tsp kosher salt. Press 1–1.5 tbs of the blackening rub onto each portion so fish is evenly coated. Heat a cast-iron or heavy skillet over medium-high until very hot (2–3 minutes). Add 1 tbs neutral oil and swirl to coat. Place fillets in skillet and cook 3–4 minutes without moving until a dark crust forms. Flip and cook another 2–4 minutes until fish is opaque and flakes easily with a fork (internal temp 145°F / 63°C). Transfer to a tray and let rest 3 minutes; then slice into 1/2-inch strips for tacos.

Grilled method

If grilling, brush fish lightly with the olive oil-lime marinade (reserve remaining marinade for brushing while cooking). Preheat grill to medium-high and oil grates. Place fillets on grill and cook 3–4 minutes per side (depending on thickness), brushing once with reserved marinade, until opaque and firm but still moist (internal temp 145°F / 63°C). Remove and let rest 3 minutes; flake or slice into strips for tacos.

Finish

After resting, squeeze remaining 1 tbs lime juice over the cooked fish strips. Keep warm while you finish the accompaniments.

In a medium bowl combine shredded cabbage, thinly sliced red onion, 2 tbs chopped cilantro, 1 tbs lime juice, 1 tsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss thoroughly and let sit 5–10 minutes to soften slightly and allow flavors to marry. Taste and adjust seasoning; hold at room temperature.

Combine diced tomatoes, 1/4 cup finely diced red onion, minced jalapeño, 3 tbs chopped cilantro, 1 tbs lime juice and 1/2 tsp kosher salt in a small bowl. Stir, taste, and adjust salt or lime as needed. Refrigerate briefly if not using immediately.

In a blender or food processor combine 1/2 cup sour cream, 1/4 cup mayonnaise, 1/2 cup packed cilantro leaves, 1 tbs lime juice, 1/2 clove minced garlic and 1/2 tsp kosher salt. Blend until smooth. If the crema is too thick, add up to 1 tbs water to reach a drizzleable consistency. Taste and adjust salt or lime. Transfer to a squeeze bottle or small bowl for serving.

Warm tortillas: heat a large skillet over medium. Add 1 tsp butter or oil and warm tortillas 30–45 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean towel to stay warm. Alternatively, warm directly on grill grates for 10–20 seconds per side.

Garnish prep: cut 2 limes into wedges and chop extra cilantro for finishing. Have crema, pico and slaw ready at the pass.

To assemble each taco: place 2–3 tbs cabbage slaw on a warm tortilla, add a few strips of mahi mahi (about 3–4 oz fish total per taco), spoon 1–2 tbs pico de gallo on top, drizzle 1–2 tbs cilantro crema over, and finish with a sprinkle of chopped cilantro. Serve with lime wedges on the side. For a platter, arrange 2 tacos per person (8 tacos total) and offer extra crema, pico and lime wedges.