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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.