Blackened Mahi Mahi
Why not have Cajun seasoned fish on the menu this evening? Blackened mahi mahi with homemade seasoning is a great protein to fry in your cast iron skillet. It's so easy to prepare and cook and you will love the perfectly balanced mahi rub flavours.
Servings: 6
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
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!
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
Calories: 141kcal | Carbohydrates: 2g | Protein: 21g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Cholesterol: 83mg | Sodium: 199mg | Potassium: 493mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 254IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 2mg
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