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Blackened Mahi Mahi is pan-seared to perfection with a crisp crust and flaky center. It’s quick, flavorful, and perfect for an easy weeknight dinner.
For more seafood recipes, make my pan seared shrimp and blackened mahi mahi tacos!
Get ready to make your taste buds dance! This Blackened Mahi Mahi is bold, smoky, and full of flavor. It uses my homemade blackening seasoning with seasoning you likely already have in your spice cabinet…
Then it’s topped with an easy peach salsa that makes this dish taste like summer in every bite!
Between the crispy crust and tender mahi mahi underneath – this has become one of my favorite fish recipes!
You can throw it over a salad, tuck it into tacos, or serve it up with buttery rice and salsa (MY FAVE). And the best part? It’s an easy recipe that’s fast, foolproof, and feels fancy without all of the fuss.
Table of Contents
Why You’ll Love This Recipe
- Short Cooking Time! I’m talking dinner on the table in 15 minutes or less! Weeknights just got THAt much easier.
- So much FLAVOR. That blackened crust and tender flaky fish? Smoky, spicy, garlicky goodness that takes plain fish to the next level.
- Versatile Queen. Serve it over grits, rice bowls, salad, tacos – you name it, this fish works with it.
- Pan-seared perfection. A quick sizzle in a hot skillet and boom—crispy edges, flaky center, flavor for days.
Key Ingredients
(full recipe and list of ingredients can be found in the recipe card)
- I used Frozen Mahi Mahi Fillets – these were the most accessible to me. However, if you want to use fresh mahi mahi, make sure you cook it within 1-2 days for the best texture and taste.
- Homemade Blackening Seasoning consists of a mix of garlic powder, cayenne pepper, onion powder, chili powder, smoked paprika, thyme, and oregano. You can also use store-bought blackening seasoning. If you’re using a pre-made spice mix, check the label for salt. If it already has salt, skip adding more so the fish doesn’t turn out too salty.
- Salted Butter and Olive Oil
For the Peach Salsa
Totally optional, but I highly recommend making this recipe with a peach salsa to go on top. It has avocados, canned peaches, red onion, bell pepper, tomatoes, cilantro, and lime juice. Pro tip: add in some blackened corn for even more flavor!
Recipe Variations
- If making the salsa to go on top, but don’t want to use peaches – you can swap out peaches for a pineapple salsa or mango salsa instead!
- Dont have blackened seasoning? Use a cajun seasoning instead. They’re quite similar and will give you the same flavors.
How To Make Blackened Mahi Mahi
Prep Work: place frozen fillets in a bowl of cold water until completely thawed, about 30 mins. Line a plate with paper towels. Set aside.
Combine the blackened seasoning blend in a small bowl. Pat fish dry and brush with olive oil. Sprinkle seasonings all over the fish so that it is covered in the seasoning.
Add butter and remaining olive oil to a large skillet (preferably a cast iron pan) over medium high heat. Place the seasoned fish into the pan and cook on both sides for 2 minutes per side. Remove and place onto the paper towel lined plate.
For the peach salsa, combine all of the ingredients in a bowl, mix together, and place on top of the cooked fish.
Pro Tips For The Best Blackened Mahi Mahi
- Use a cast iron skillet if you have one. It holds heat like a grudge and gives you that beautiful crust.
- Pat that fish dry before seasoning! Moisture is the enemy of a good sear.
- Get the pan HOT. You want that seasoning to sizzle and caramelize—not steam.
- Adjust the spice level by omitted or adding more cayenne pepper from the seasoning mix. Also, you can enjoy this dish with hot sauce for more heat, too.
- Don’t crowd the pan. Give your mahi some space to breathe and brown.
How to Serve
This easy recipe has a ton of bold flavor – so I like serving it with milder side dishes like white rice, a side salad, roasted sweet potatoes, and a squeeze of lemon juice on top. There’s a ton of different ways to serve it, but I recommend keeping it simple to let the flavors of the fish (and salsa, if using) shine.
Recipe FAQs
It has a kick, but it won’t knock you out. If you’re spice-sensitive, tone down the cayenne. If you like it hot-hot, add a little extra!
Yes! It’s actually preferred! Just make sure it’s completely thawed and patted dry before seasoning. We don’t do soggy fish over here.
Absolutely! This works with salmon, cod, snapper, tilapia… pretty much any firm white fish. It’s a seasoning, not a rulebook.
Mhmm, you sure can! Just oil the grates well and cook it over medium-high heat for about 2-4 minutes per side. That char? Chef’s kiss.
Keep any leftovers in an airtight container in the fridge for up to 2 days. Warm it gently in a skillet or enjoy it cold in a salad.
More Seafood Recipes
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Blackened Mahi Mahi
Equipment
- Cast Iron Skillet
Ingredients
- 1 lb Mahi Mahi
- 2 tbsp Blackened Seasoning
- 2 tbsp Olive Oil
- 2 tbsp Salted Butter
Peach Salsa
- 15.25 oz Canned Peach Chunks, (drained)
- 1 Avocado, (cut into chunks)
- 1/4 Red Onion , (diced)
- 1/2 Red Bell Pepper, (diced)
- 1/3 cup Cherry Tomatoes, (cut in half)
- 1/4 cup Cilantro
- 1 tbsp Lime Juice
Instructions
- Prep Work: place frozen fillets in a bowl of cold water until completely thawed, about 30 mins. Line a plate with paper towels. Set aside.
- Combine the blackened seasoning blend in a small bowl. Pat fish dry and brush with 1 tbsp olive oil. Sprinkle seasonings all over the fish so that it is competely covered in the seasoning.
- Add butter and remaining olive oil to a large skillet (preferably a cast iron pan) over medium high heat. Place the seasoned fish into the pan and cook on both sides for 2 minutes per side. Remove and place onto the paper towel lined plate.
- For the peach salsa, combine all of the ingredients in a bowl, mix together, and place on top of the cooked fish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The peach salsa was amazing!!!!! The fish was so good too but the salsa was the star of it all. The blackening seasoning from this site was fine not at all spicy. (Maybe my spices are old??expected not more heat. The hubby was thrilled there wasn’t.). I did need to cook the mahi mahi closer to 8 mins per side they were pretty thick. Made some coconut rice with it. Nice fresh easy meal that tasted amazing. Everyone is still raving. Thanks for sharing it with us.
I’m so happy to hear this, thank you!