Blackened Mahi Recipe

Prepare fish

Pat the mahi mahi fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil so the spice rub will adhere.

Make blackening spice

In a small bowl combine 2 tsp paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly.

Season fish

Generously sprinkle the blackening spice onto both sides of each fillet, pressing gently so it adheres. Let rest at room temperature for 5–10 minutes while you prepare other components.

Cook fillets

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tbs neutral oil if pan is dry. Place fillets in the pan and sear 2.5–3 minutes per side (depending on thickness) until a dark crust forms and the fish is opaque throughout (internal temp 135–140°F / 57–60°C). Avoid overcooking. During the last 30 seconds of cooking, add 2 tbs unsalted butter to the pan and spoon melted butter over the fillets to finish.

Rest

Transfer fillets to a warm plate and tent loosely with foil for 3 minutes. Serve with lemon wedges.

While the fish rests, make the sauce. In a small saucepan over low heat combine 3 oz crumbled gorgonzola, 3 oz heavy cream, 1 oz softened cream cheese and 1 tbs unsalted butter.

Stir constantly until cheeses melt and the sauce is smooth, 3–4 minutes. Do not boil—keep at a gentle simmer. If too thick, add up to 1–2 tbs extra cream to reach a pourable consistency.

Season with 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning. Keep warm over the lowest heat or remove from heat and cover; the sauce will thicken slightly as it cools.

Place 1 lb cubed russet potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

Drain potatoes thoroughly and return to the hot pot over very low heat for 30–60 seconds to dry excess moisture, shaking the pot occasionally.

Heat 1/2 cup whole milk and 2 tbs unsalted butter together until butter melts (do not boil). Mash potatoes with a potato masher or ricer until mostly smooth. Stir in the warm milk/butter mixture until combined.

Fold in 1/4 cup grated cheddar, 1/4 cup grated parmesan, and 1/4 cup shredded fontina. Season with 3/4 tsp salt and 1/4 tsp black pepper. Adjust texture with a splash more milk if needed. Keep warm until plating.

Bring a medium pot of salted water to a boil. Add 8 oz trimmed green beans and blanch for 2–3 minutes until bright green and slightly tender.

Immediately drain and plunge beans into a bowl of ice water to stop cooking and preserve color. Drain again and pat dry.

In a skillet over medium heat, add 1 tbs unsalted butter and 1 tsp olive oil. When butter is melted and hot, add 1/2 tsp minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add the blanched green beans and toss to coat, cooking 1–2 minutes to heat through.

Stir in 2 tbs toasted sliced almonds, season with 1/4 tsp salt, 1/8 tsp black pepper and 1/2 tsp lemon zest (optional). Remove from heat and keep warm.