Cooked Blackened Mahi Mahi golden brown in a pan.

Blackened Mahi Mahi Featuring our House Made Seasoning Recipe

This quick and flavorful blackened Mahi Mahi all started with a homemade blackening season that is easy to mix together. All the herbs and spices you probably have in your spice cabinet. This one is a special dish, as I caught this mahi mahi. We traveled 12 miles off the shore of southern Florida to the Gulf Stream which is the fish highway. Here is a link to info on the Gulf Stream. Gulf Stream | Map, Definition, Location, & Facts | Britannica

The Mahi Mahi adventure that lead to our special recipe on the SeaSide Table.

Pat and I was invited to go deep sea fishing with some friends. This was a treat as our boat is a bit small to galavant 12 miles offshore to fish for mahi mahi. Here is a photo of myself, husband Pat and JJ who is the boat, fish caller. He really does call in the fish chanting here fishy fishy. Does is work?, I am going to say yes as we caught a couple fish in this big, beautiful ocean.

Fresh caught Mahi Mahi. This will be dinner as a Blackened Mahi Mahi main course.

History of Blackened Seafood such as Blackened Mahi Mahi

The cooking method was developed by chef Paul Prudomme, he invented the blackening season mix preparing redfish and his method was coating the fish in melted butter and sprinkling a coating of herbs and spices, then cooked on a very hot cast iron pan. The characteristic brown-black color of the crust on the fish is a result of a combination of browned milk solids from the butter and charred spices. This is another food flavor we need to be thankful for that came out of the south and is classified as a creole spice.

Blackened Mahi Mahi comes together very quickly, so let’s get started.

Let get started on cooking up a fast, healthy, tasty, dinner that is perfect for a quick meal after work, date night or this upcoming Valentines Day. You certainly can get your mahi mahi at the local grocery store, if available fresh, grab it. Frozen will be delicious also. Filet sizes will be a bit more uniform than mine as it was a smaller fish that easily served 4 people.

Spices and dried Herbs Needed

  • onion powder
  • garlic powder
  • smoked paprika
  • dried thyme
  • dried oregano
  • sea salt, fine grind is what I used.
  • black pepper
  • cayenne pepper

The seasoning recipe will coat 4 lbs of fish the way I seasoned my fish, if you need more it will take no time to mix up a new batch. Now mix up the spices well to make your blackening season mix.

Spice mix in a metal dish
What we served with Blackened Mahi Mahi?

Mashed Potatoes this is the recipe I used Easy Mashed Potatoes Recipe – The Cookie Rookie® and I made my own gravy as I had chicken stock left over from our Chicken and Dumplings. I also made Mashed Roasted Butternut Squash from Roasted Mashed Butternut Squash Side Dishes Noshing With the Nolands

and for a salad I choose to make my Cold Pea Salad with bacon, cheddar cheese and red onions.

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Blackened Mahi Mahi

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  • Author: Tammy
  • Total Time: 16
  • Yield: 4 servings-2 lbs Mahi Mahi 1x
  • Diet: Gluten Free


  1. Blackened Mahi Mahi is a creole recipe that is a fast, delicious meal that pairs well with any potatoes. Sweetness of sweet potatoes is perfect with this dish or roasted butternut squash and simple salad or coleslaw. I am including the house blended spice and herb mix I used that was perfect. This blend can be adjusted to taste, want a little more kick, add more cayenne pepper, love garlic powder you certainly can add more.


  • Mahi Mahi, 1-2 lbs. depend on how many you are cooking for, I would suggest 1/2 lb. per person. Fresh is best but frozen wild caught will be delicious also. Just defrost according to the label.
  • Lemon Wedges
  • Olive Oil 1 tablespoon
  • Butter 4 Tbsp. please us real butter.

    Blackening Seasoning Mix

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt, fine grind is what I used.
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper.


  1. Wisk all the blackened seasonings ingredients together in a small bowl.
  2. Line a plate with one layer of paper towels, place fish on the layer and lay a paper towel over the top, you want of absorb the moisture off the fish.
  3. Melt 3 tablespoons of butter in a swallow dish that you can dip your mahi mahi in to coat both sides.
  4. Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a cast iron pan or heavy bottom pan and get the fats hot over med high heat, turn down heat if mixture starts to brown.
  5. Add the seasoned fish. cook undisturbed for 2-4 minutes, this will all depend on the thickness of your fish, turn once fish is golden brown. Finish cooking for a couple minutes when the fish is opaqued and cook throughout the thickest section. This usually take no more than 90 seconds. 
  6. Move from the hot pan and plate. Dinner is ready!
  7. Serve with a slice of lemon to squeeze over the blackened fish, a little citrus brings a nice balance of taste.


Any firm white fish will work with this recipe. 

  • Prep Time: 10
  • Cook Time: 5-6 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Creole

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