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Craving bold flavor without a lot of fuss? This blackened mahi mahi recipe brings serious taste to the table with minimal prep. Coated in a smoky, spicy blend of herbs and spices, the fish gets a crisp sear in hot coconut oil while staying juicy and tender inside. A squeeze of fresh lime brightens every bite, making it perfect for a weeknight dinner or a casual dinner party. Serve it with your favorite sides and enjoy restaurant-quality flavor at home.
Blackened mahi mahi is spicy, citrusy and fast to make. The seared crust locks in flavor, while lime and herbs keep it fresh, tangy and perfectly balanced.
Enjoy spicy dishes? Then also try some Cajun shrimp pasta or Cajun chicken pasta, Louisiana voodoo fries, and these Cajun shrimp deviled eggs.
Why You’ll Love It
Quick to cook: This recipe takes just minutes in a hot skillet.
Packed with flavor: Smoky, spicy seasoning and lime make every bite pop.
Healthy option: Lean fish, fresh herbs and minimal oil keep it light.
Great for guests: Looks fancy, but comes together with ease.
Blackened Mahi Mahi Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Mahi mahi filets: Firm, mild fish that holds up well to high heat and bold spices.
Lime: Adds brightness and helps the seasoning stick.
Coconut oil: Great for high-heat searing and adds a subtle tropical note.
Spices: Paprika, cumin, garlic powder, onion, thyme, black pepper, sea salt, and chili powder create a smoky, slightly spicy crust.
How to Make Blackened Mahi Mahi
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Dry the fish: Pat fish filets dry with a paper towel to help them sear properly.
Mix the seasoning: Combine all spices in a small bowl or dish.
Season the filets: Brush with lime juice and press both sides into the seasoning.
Heat the skillet: Warm the coconut oil in a cast iron pan over medium-high heat.
Cook the fish: Sear filets on both sides until the crust forms and fish is fully cooked.
Serve and garnish: Add lime wedges and fresh cilantro before serving.
Substitutions and Variations
Use a different fish: Swordfish, snapper or cod would work well if mahi mahi isn’t available. Make sure to use a firm fish that won’t just break apart.
Swap the oil: Avocado oil or ghee can also be used for high-heat cooking.
Adjust the heat: Add more chili powder or cayenne for extra spice.
Serving Suggestions
With side dishes: Since blackened mahi mahi has such a bold flavor, you might like to consider neutral or mild-tasting sides, as a contrast. Garlic mashed potatoes are always good with such dishes, or perhaps you prefer smashed potato salad, roasted Brussels sprouts or creamy mushroom risotto.
With more seafood: You might also like to grill some scallop skewers to pair with your salmon, or some fun shrimp scampi foil packs.
How to Store Blackened Fish Filets
Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Don’t freeze the fish, as it will just fall apart when thawed, losing its meaty texture.
Reheat: Warm it back up in a splash of oil in a skillet.
Top Tips
Preheat the skillet: A hot pan helps develop that signature blackened crust.
Don’t overcook: Fish is done when it flakes easily or reaches 135 to 145 degrees F.
Dry the fish first: Don’t forget to pat the fish dry before adding the lime juice and seasoning mixture, else any moisture will dilute the lime and make it harder for the seasoning to stick.
Handle gently: Use a fish spatula to flip without breaking the filets.
Use the right cookware: Invest in a good cast iron skillet that can withstand very high temperatures without cracking or warping. The iron content in the skillet reacts with acidic foods like citrus or tomatoes and also blackens and crisps up the fish coating.
Fresh is best: Use fresh lime juice and good-quality spices for the best flavor.
Open a window. Or two. Or all of them! As you might expect, this recipe produces a lot of smoke, which is why many home cooks prefer to use an outdoor grill. But you can make it indoors. However, instead of setting off all your smoke alarms, you can just open a window or door, and have the extractor fan on max. Solved!
Best Blackened Mahi Mahi FAQs
Yes, just make sure to thaw it completely and pat it dry before seasoning.
It’s mildly spicy, but you can adjust the chili powder to your taste.
Absolutely, this seasoning works great on the grill too.
Blackened mahi mahi doesn’t just taste great. It also has a great texture. If you want to use a different fish, choose something firm rather than something delicate that will fall apart in the pan. Sturdy fish like cod, salmon, tuna, swordfish, redfish, and haddock will work well, while fragile fish such as halibut or sole won’t.
Blackened Mahi Mahi Recipe
Blackened Mahi Mahi
Equipment
- Fish Spatula
Ingredients
- 4 mahi mahi filets
- 1 lime, fresh
- 2 Tablespoons coconut oil
Blackening Seasoning
- ½ Teaspoon ground paprika
- ½ Teaspoon ground cumin
- ½ Teaspoon garlic powder
- ½ Teaspoon onion, yellow, freshly minced
- ¼ Teaspoon dried thyme
- ¼ Teaspoon black pepper
- ¼ Teaspoon sea salt
- ¼ Teaspoon chili powder
Instructions
- Preheat a cast iron skillet over medium/high heat.
- Use a paper towel to blot the mahi mahi filets dry.
- Combine ingredients for blackened seasoning in a bowl or ramekin. Mix well, then evenly spread onto a plate.
- Juice the lime and brush both sides of the filet with the lime juice. This will give a tangy taste and help the seasoning to stick on.
- Dip both sides of the mahi mahi into the seasoning to thoroughly coat.
- Add coconut oil to the hot skillet. Swirl to coat the pan.
- Next, add mahi mahi. Cook for 5 minutes per side.
- The blackening seasoning will form a dark crust on the filets. Check to be sure the fish is cooked by using a meat thermometer (a temperature between 135 degrees F and 145 degrees F is ideal) or that it's opaque and flakes easily.
- Serve with lime wedges and garnish with cilantro.
Notes
Don’t overcook: Fish is done when it flakes easily or reaches 135 to 145 degrees F.
Dry the fish first: Don’t forget to pat the fish dry before adding the lime juice and seasoning mixture, else any moisture will dilute the lime and make it harder for the seasoning to stick.
Handle gently: Use a fish spatula to flip without breaking the filets.
Use the right cookware: Invest in a good cast iron skillet that can withstand very high temperatures without cracking or warping. The iron content in the skillet reacts with acidic foods like citrus or tomatoes and also blackens and crisps up the fish coating.
Fresh is best: Use fresh lime juice and good-quality spices for the best flavor.
Open a window. Or two. Or all of them! As you might expect, this recipe produces a lot of smoke, which is why many home cooks prefer to use an outdoor grill. But you can make it indoors. However, instead of setting off all your smoke alarms, you can just open a window or door, and have the extractor fan on max. Solved!
Nutrition
This blackened mahi mahi recipe proves you don’t need complicated ingredients or long prep to serve something bold and satisfying. The combination of spices, fresh lime and a quick sear gives you restaurant-worthy results at home. Whether you’re keeping it light for a weeknight meal or serving something special to guests, this dish checks all the boxes. Pair it with a crisp salad, rice or grilled veggies, and you’ve got a meal worth repeating.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I was impressed. I don’t cook with mahi-mahi a lot but this dish changed my mind.
I tried this recipe and it was so good! My hubby and my mom in law loved this dish too!😋
Loved, loved, loved this recipe! It’s a new favorite in our home!
I haven not made mahi in a long time, been using tilapia lately. Must try this one. thanks