What is blackened seasoning made of?

Blackened seasoning is a combination of paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper and sea salt. It has hints of smokiness with a bit of heat and a lot of flavor! It's fantastic for meat and fish and vegetables.

Why is my mahi mahi rubbery?

This happens when the fish is overcooked. You want to pull the mahi mahi off the skillet onto a plate at 145 degrees to avoid a rubbery texture.

How to Store leftover fish:

Allow the fish to cool to room temperature after cooking. Store in a sealed container in the fridge for up to 2 days.

How to Reheat Mahi Mahi?

Fish, like Mahi Mahi, can be reheated, it's just really easy to dry it out. I recommend adding the mahi mahi to a skillet with a lid and cooking with a tablespoon of butter over medium low heat for just a few minutes. It can also be wrapped in tin foil and placed on a cookie sheet in a 350 degree oven for 7-8 minutes until warm. The foil seems to keep some of the moisture in the fish.

Blackened Mahi Mahi (15 Minute Recipe)

Name: Blackened Mahi Mahi (15 Minute Recipe)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: seafood
Ingredients: 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon sea salt; ¼ teaspoon dried thyme; ¼ teaspoon ground black pepper; ⅛ teaspoon cayenne pepper; 2 (6 to 8 ounce) mahi mahi filets; 2 tablespoons olive oil; 1 tablespoon fresh lime juice; 1 tablespoon salted butter; 2 tablespoons fresh cilantro, minced; 2 lime wedges

Description

This Blackened Mahi Mahi is pan seared in the skillet and takes minutes to make. It's coated in a flavorful blackened spice blend and finished off with lime juice and butter.

Ingredients

Scale

Blackened Seasoning

1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon sea salt
¼ teaspoon dried thyme
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper

Mahi Mahi Recipe

2 (6 to 8 ounce) mahi mahi filets
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 tablespoon salted butter
2 tablespoons fresh cilantro, minced
2 lime wedges

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Instructions

Pat the Mahi Mahi dry with paper towels and carefully remove the fish skin, if needed.
In a small bowl, whisk together the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper and sea salt. Rub the spices over fish on both front and back, completely covering every surface.
Into a skillet over medium heat, pour in the olive oil and allow it to heat up for a few minutes. Place the mahi mahi into the skillet. Note: It should sizzle. If it doesn't, increase the heat a little more. Cook for 4 minutes.
Flip the mahi mahi to the other side and cook for an additional 2-3 minutes. Check the internal temperature. Cover with lid and cook for 2 minutes increments, if needed, until the internal temperature reaches 145 degrees. Remove the fish to a plate.
In a separate pan, melt the butter and pour in fresh lime juice.
Brush the citrus butter over the mahi mahi.
Sprinkle with cilantro and top with a fresh lime wedge. Serve and enjoy!

Equipment

Cutting Board

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skillet

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wusthof knife

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Notes

Pat dry the mahi mahi with paper towels to remove any wetness before seasoning for a better stick.
I recommend a Stainless Steel Skillet if you have one. These pans are great for searing and distribute the heat well.
To avoid under or overcooking, use an internal thermometer to check the temperature of each filet. Remove the fish from the skillet between 140-145 degrees.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: dinne
Method: stovetop
Cuisine: seafood