Blackened Mahi-Mahi

Blackened fish is a cooking technique with roots in Cajun and Creole cuisine. Traditionally, thick-cut fish fillets are coated in a bold spice blend and seared in a cast-iron pan over high heat. This method creates a stunningly flavorful crust while keeping the fish itself juicy and tender. Mahi mahi, with its firm texture and mild flavor, is a perfect canvas for this dramatic cooking style.

Here's why you'll love this Blackened Mahi Mahi recipe:

• Restaurant-Quality Flavor at Home: This recipe brings the magic of blackened fish to your kitchen. The bold spice rub creates a stunning crust packed with flavor, while the mahi mahi itself remains perfectly cooked, juicy, and tender.
• Easy Does It: Don't be fooled by the impressive results – blackened mahi mahi is surprisingly simple to prepare. With a handful of ingredients and a cast-iron skillet, you'll be enjoying a restaurant-worthy meal in no time.
• Endless Customization: Want a touch of sweetness? Add some brown sugar to the rub! Feeling adventurous? Try different fish varieties like swordfish or tuna. Plus, we've got the perfect sides to make this a complete and satisfying meal – check them out for some flavor combinations!

Blackened fish gets its dramatic look from a special spice blend. This seasoning, often containing paprika and cayenne pepper, is pressed onto the fish. Searing the fish in a hot pan creates a crispy, blackened crust while leaving the inside perfectly cooked and moist. Here are some common ingredients you might find:

• Chili peppers: This is what gives blackened seasoning its characteristic heat. Cayenne pepper is a common choice, but you might also see paprika, chipotle powder, or even a touch of ghost pepper for an extra kick.
• Garlic and onion powder: These add depth of savory flavor.
• Herbs: Dried thyme and oregano are popular choices, adding a touch of earthiness.
• Spices: Black pepper is a must, and you might also see cumin, salt, or even a pinch of fennel seeds.

The exact ingredients and proportions can vary depending on the recipe or brand. You can find pre-made blackening seasoning at most grocery stores, but it's also easy to make your own at home to adjust the spice level to your preference.

We've kept the ingredients list short and sweet so you can whip up this dish in no time.

• Mahi-Mahi Fillets: These beauties are the star of the show! Mahi mahi is a firm, meaty fish that cooks perfectly and takes on all the delicious flavours of the blackening seasoning.
• Olive Oil: This has a high smoke point, which means it can handle the high heat needed to sear the mahi mahi fillets. This high heat creates that beautiful, crispy blackened crust we're aiming for.
• Butter: A knob of butter adds richness to the pan, helping to create that beautiful crispy crust on your blackened mahi mahi. Plus, who doesn't love a bit of buttery goodness?
• Cajun Seasoning: This magic mix is like a shortcut to Cajun flavour country! It's a blend of spices that'll give your fish a kick of heat, smokiness, and all sorts of yumminess.
• Spanish Smoked Paprika: This adds another layer of smoky depth. It's not quite as fiery as regular paprika, but it brings a touch of campfire magic to the party.
• Freshly Ground Black Pepper: Our flavour fairy dust! Freshly ground black pepper adds a sharp bite that wakes up all the other spices and keeps things interesting on the taste bud rollercoaster.

See recipe card for quantities.

1. Prep the Fish: Pat the mahi mahi fillets dry with paper towels. This ensures a nice sear when we cook them.
2. Spice Up Your Life! In a shallow dish, combine the Cajun seasoning, smoked paprika, and black pepper. Give it a good mix.
3. Coating the Star: Dredge each mahi mahi fillet in the spice mixture, pressing to coat evenly.
4. Heat Up the Pan: Get your pan nice and hot! Heat the olive oil and butter over high heat in a large cast-iron skillet (or heavy-bottomed pan) until shimmering.
5. Blacken It! Carefully add the seasoned fish fillets to the hot pan. Don't overcrowd the pan – cook them in batches if necessary. Sear for 2-3 minutes per side, or until cooked through and the crust is beautifully browned and crispy.
6. Serve and Savor! Plate your blackened mahi mahi and spoon over any leftover pan drippings. Serve immediately with your favorite sides!

This recipe is all about flexibility! Here are some options to keep your blackened mahi mahi delicious even if you're missing a few ingredients:

Protein Swap: Mahi mahi is perfect, but you can also use other firm-fleshed fish like swordfish, tuna, or halibut.

Cajun Seasoning:

• DIY Cajun Blend: No pre-made mix? No worries! Whip up your own by combining paprika, cayenne pepper, onion powder, garlic powder, thyme, oregano, and black pepper. Adjust the proportions to your desired spice level.
• Store-bought Alternatives: If you don't have Cajun seasoning, other spice blends can work in a pinch. Try Creole seasoning, blackened seasoning (different brand), or even taco seasoning. Just be aware that the flavor profile might differ slightly.

Large Cast-Iron Skillet (or heavy-bottomed pan): This is ideal for high-heat searing and achieving that beautiful blackened crust. A heavy-bottomed pan like stainless steel can work in a pinch, but cast iron provides superior heat distribution.

Reheat gently on the stovetop with a drizzle of oil or in the oven at low heat to prevent drying. Don't blast it in the microwave! The key is low and slow for perfectly reheated, juicy fish with a crispy crust.

Here are some side dish ideas to perfectly complement your Blackened Mahi Mahi:

Starchy Staples:

• Fluffy Rice: A classic choice, fluffy white or brown rice provides a neutral base to soak up the flavorful pan drippings. Creole Rice is perfect for this recipe!
• Creamy Mashed Potatoes: For a comforting option, creamy mashed potatoes offer a rich counterpoint to the blackened fish.

Veggie Delights:

• Roasted Vegetables: Roasted asparagus, bell peppers, broccoli, or a medley of your favorites add vibrant color, texture, and essential nutrients.

Flavor Bombs:

• Mango Salsa: Embrace the tropical vibes with a refreshing and sweet mango salsa, adding a burst of flavor to every bite.
• Other Salsas: Feel free to experiment with other salsas like pineapple salsa or a classic pico de gallo for a touch of acidity and freshness.

Citrus Squeeze:

• Lemon Wedges: Always a welcome addition, fresh lemon wedges offer a refreshing brightness that cuts through the richness of the fish and complements the blackening seasoning.

• Use a cast-iron skillet for even heat distribution and a good sear.
• Don't overcook the fish! It should be opaque and flake easily with a fork.
• Blackening seasoning can produce smoke. Open a window or turn on your fan for ventilation.

Blackened fish is seafood coated in a bold spice blend (think paprika, cayenne) and seared in a hot pan, creating a crispy, blackened crust while keeping the fish itself juicy and tender.

Mahi mahi boasts a mild, slightly sweet flavor with a firm, meaty texture, making it a versatile fish perfect for various preparations.

No, mahi mahi flesh is naturally light pink or pinkish-white, not dark. While the skin can be slightly darker and grayish-brown, the flesh itself should be light-colored.

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