Name: Blackened Mahi Mahi Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: American
Ingredients: ¾ teaspoon onion powder; ½ teaspoon coconut sugar (or brown sugar, optional); ½ teaspoon smoked paprika; ½ teaspoon chili powder; ½ teaspoon garlic powder; ½ teaspoon dried basil; ½ teaspoon dried thyme; Salt and freshly cracked black pepper (to taste); 2 mahi mahi fillets (each filet should weigh about 6 ounces); 1 tablespoon olive oil; Lemon wedges (for serving)

Jump to Recipe

If you’re ready to shake up your seafood routine with a meal that’s full of bold flavor and big personality, you have to try Blackened Mahi Mahi. This dish is a knockout combination of sweet, smoky, and herbaceous spices all seared onto super-fresh fish, delivering a gorgeous crust and tender, flaky texture inside. It comes together quickly and feels just as at home on a busy weeknight as it does as the centerpiece for a summer dinner party. Plus, the fresh lemon squeeze right before serving brightens everything and gives Blackened Mahi Mahi its signature, crave-worthy punch.

Ingredients You’ll Need

Blackened Mahi Mahi Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Blackened Mahi Mahi is in its simplicity—every ingredient has a purpose, kicking in maximum color, aroma, or flavor. You don’t need anything fancy, just a handful of well-chosen pantry spices and ultra-fresh fish to make a dish that tastes like a seaside vacation in every bite.

Onion powder: Brings a mellow but savory base note that perfectly complements the fish.
Coconut sugar or brown sugar (optional): Adds just a hint of sweetness, helping the crust caramelize slightly and balance the spices.
Smoked paprika: Lends a deep, smoky red color and rich flavor, key for that classic blackened look.
Chili powder: Adds gentle, earthy heat without overpowering the other ingredients.
Garlic powder: A must for umami and a little punch of warmth.
Dried basil: Herbal freshness that brightens the overall spice blend.
Dried thyme: Infuses a subtle woodsy note that plays so well with fish.
Salt and freshly cracked black pepper (to taste): Season boldly to bring out all those layers of flavor!
Mahi mahi fillets (about 6 ounces each): Look for firm, fresh fillets that will hold up to high heat and all those beautiful spices.
Olive oil: Helps get that golden, flavorful crust in the pan and keeps everything moist.
Lemon wedges (for serving): A final squeeze wakes up all the flavors and brightens each bite.

How to Make Blackened Mahi Mahi

Step 1: Mix the Signature Spices

Start by preparing your spice blend. In a shallow bowl, combine the onion powder, coconut sugar (or brown sugar if you prefer), smoked paprika, chili powder, garlic powder, dried basil, and dried thyme. Stir well to ensure that everything’s evenly mixed. This is your secret weapon for achieving that classic Blackened Mahi Mahi flavor—the vibrant color and complexity of this spice mix will make your kitchen smell absolutely heavenly.

Step 2: Season and Coat the Fish

Pat your mahi mahi fillets dry with a paper towel—this step is essential for helping that spice mixture stick and to encourage a delicious crispy crust later. Sprinkle both sides of each fillet generously with salt and freshly cracked black pepper. Then, dredge the fillets in your prepared spice blend, pressing gently so every surface is fully coated. You want the fish to be covered in a robust, even layer of spices to get that iconic Blackened Mahi Mahi look and flavor.

Step 3: Sear to Perfection

Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add your seasoned mahi mahi fillets. Sear each side for about 2 to 3 minutes—don’t fuss or move the fish around, just let it develop its characteristic blackened crust. You’ll know it’s perfectly cooked when the fish flakes easily with a fork and is opaque throughout (or when the internal temperature reaches between 130°F and 137°F if you like to check). That quick, high-heat sear locks in juiciness and infuses every flake of fish with tons of flavor.

Step 4: Rest and Serve with Fresh Lemon

Once the mahi mahi is cooked, remove the fillets from the skillet and allow them to rest for a few minutes before serving. This short rest helps redistribute the juices for extra tenderness. Finish your Blackened Mahi Mahi with a generous squeeze of fresh lemon juice right over the top—the acidity lifts all the spices and makes the dish really pop on your palate. Serve immediately while everything’s piping hot and fragrant!

How to Serve Blackened Mahi Mahi

Garnishes

When it comes to garnishing Blackened Mahi Mahi, keep it fresh and simple to let the spices shine. A few sprigs of fresh herbs like parsley or cilantro add a vibrant touch, while thinly sliced green onions bring a mild bite. Don’t forget extra lemon wedges on the side for those who want an extra citrusy kick!

Side Dishes

Blackened Mahi Mahi is incredibly versatile—it goes beautifully with a crisp green salad, fluffy jasmine rice, or roasted veggies. For a tropical twist, pair it with pineapple salsa or coconut rice. If you’re craving comfort food, creamy mashed potatoes or buttery corn on the cob are delicious alongside the spicy fish.

Creative Ways to Present

Let your creativity shine by turning Blackened Mahi Mahi into tacos with fresh slaw and avocado, or layer fillets over a vibrant grain bowl with quinoa, black beans, and roasted sweet potatoes. For a dinner party, slice the fish into strips and serve on a platter with dipping sauces for a fun, shareable appetizer.

Make Ahead and Storage

Storing Leftovers

To keep your Blackened Mahi Mahi fresh, store any leftover fillets in an airtight container in the refrigerator. The flavors will remain bold and delicious for up to two days, making it perfect for quick lunches or easy dinners the next day.

Freezing

If you want to freeze extra Blackened Mahi Mahi, let the fish cool completely, then wrap each fillet tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep beautifully in the freezer for up to one month without losing their signature taste.

Reheating

To reheat, place thawed fillets in a skillet over medium heat with a splash of olive oil and warm just until heated through. This helps preserve the crust and keeps the fish from drying out. You can also gently reheat in the oven at 300°F, covered loosely with foil, for about 10 minutes.

FAQs

Can I use frozen mahi mahi for Blackened Mahi Mahi?

Absolutely! Just be sure to thaw the fillets completely in the refrigerator before patting dry and seasoning. Thoroughly drying the fish is key to getting that flavorful crust during cooking.

Is Blackened Mahi Mahi very spicy?

The beauty of this recipe is that it’s easily adjusted—while the chili powder and black pepper add a gentle heat, you can reduce or increase the amounts to suit your personal spice preference without losing that classic blackened flavor.

Can I make Blackened Mahi Mahi on the grill?

Definitely! Preheat your grill and use a grill-safe pan or well-oiled grates. The high heat will give your mahi mahi a gorgeous sear and smoky, summery flavor that’s every bit as crave-worthy as the stovetop method.

What other fish works well with this recipe?

Red snapper, grouper, or even salmon all respond beautifully to the blackening spice and technique. The key is to use firm, meaty fish that can stand up to bold flavors and high heat.

How can I tell if my mahi mahi is cooked through?

Your Blackened Mahi Mahi is ready when it flakes easily with a fork and turns opaque. If you have a thermometer, 130°F to 137°F is a great doneness range. Overcooking can make the fish dry, so watch closely!

Final Thoughts

Ready to spice up your dinner routine? Blackened Mahi Mahi is an absolute favorite—reliable, wildly flavorful, and surprisingly easy to whip up in under 20 minutes. Give it a try, share it with friends, and let this dish bring a burst of coastal sunshine to your table.

Blackened Mahi Mahi Recipe

★★★★★

4.9 from 29 reviews

Author: Noah
Total Time: 16 minutes
Yield: 2 servings 1x
Diet: Gluten Free

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Description

This Blackened Mahi Mahi recipe is a flavorful and easy way to prepare this delicious fish. The combination of spices creates a perfect crust on the outside while keeping the fish tender and moist inside. Serve it with a squeeze of fresh lemon juice for a bright finish.

Instructions

Prepare the spices: In a shallow bowl, combine the onion powder, coconut sugar, smoked paprika, chili powder, garlic powder, dried basil, and dried thyme.
Season the mahi mahi fillets: Pat dry the mahi mahi fillets. Season the fish with salt and pepper to taste. Then, coat the fish with the prepared spice mixture on all sides.
Cook the fish: Heat the olive oil in a large skillet over medium-high heat. Cook the fish for 2-3 minutes per side, or until the internal temperature reaches 130°F to 137˚F. If you do not have a thermometer, the cooked fish should flake easily and appear opaque in color.
Enjoy: Remove the mahi mahi from the skillet and let it rest for a few minutes. Serve the fish fillets warm, drizzled with lemon juice.

Prep Time: 10 minutes
Cook Time: 6 minutes
Category: Main Course
Method: Pan-Frying
Cuisine: American