Blackened Mahi Mahi

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I recently got a new cast iron skillet, and I’m putting it to use.  This recipe combines searing and baking for easy cooking.  I made my own blackened seasoning, but you could use a store-bought one if you felt so inclined.  There is no right way to make blackened seasoning;  it all depends on your taste preferences.  When deciding how much fish you need for a meal, estimate about 1/2 pound per person.


Blackened Seasoning (adapted from FishEx):

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon white pepper salt
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 tablespoon paprika
  • 2 teaspoons sea salt


  • 1-2 pounds fresh, wild mahi mahi fillets
  • 4 tablespoons vegetable oil


For the seasoning, mix all ingredients together.  I used a mortar and pestle to further combine the spices.  Store in a spice jar in a cool, dark place.

Preheat oven to 450 °F.  Cut fish into 2-inch wide strips perpendicular to the backbone of the fish fillet.  Rub all sides generously with the blackened seasoning.  Heat vegetable oil in a 12-inch cast iron skillet until almost smoking.   Place fillets skin-down in the pan and sear for 5 minutes, making sure that they don’t stick to the pan.  Flip and sear for 2 mintues, or until seasoning is nicely blackened.  Flip the fillets so the skin side is down.

Turn off the stove and place the pan directly in the oven.  Bake for 6-8 minutes (depending on the thickness of the fish), or until the fish is flaky (or at an internal temperature of 140 °F.  Remove from the oven and transfer the fish to plates and enjoy.  Serves 1/2 pound per person.

Categories: Seafood | Tags: , , , , , , , , | 3 Comments

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3 thoughts on “Blackened Mahi Mahi

  1. Pingback: Seared Chicken with Avocado Strawberry Salsa « TuroK Like Food.

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