Blackened mahimahi is a staple in Hawai’i for a reason — generously seasoned fish is seared to perfection and can be served with a variety of sides! What’s more, mahi only takes about 10 minutes to make. Weeknight dinner is served!
Blackened Mahimahi: A Hawaiian Delight
I’m all about making classic Hawaiian dishes and updating them so they’re my own. Fish is always available, and a lot of traditional recipes feature it. We have so many different types here in Hawai’i that it can be hard to pick just one!
You may have already tried my ‘ahi tuna fish sliders, poke tacos, and spicy salmon poke. With those recipes done, I knew I needed to work on blackened mahimahi next.
Also called dorado, mahi is the Hawaiian word for “strong” — which is a nod to the strength of these swimmers. This dish is very popular here as mahi can be found in great numbers off the coast of our shores.
With the help of some seasonings and a hot pan, you’ll be able to easily recreate this dish at home.
Blackened Mahimahi Recipe Key Ingredients
- Mahimahi. You should be able to find this tropical fish at your local supermarket’s fish counter, or perhaps in the frozen section. If working from frozen, make sure to let it thaw in the fridge overnight.
- Oil. Use your preferred oil to pan-fry your fish. I typically reach for olive oil.
- Seasonings. You’ll need paprika, back pepper, garlic powder, onion powder, oregano, thyme, and Kosher salt.
How to make perfect blackened mahi
Recipe prep. Add the paprika, black pepper, garlic and onion powders, oregano, thyme, and salt to a small bowl and mix. Next, pat the fish dry with a paper towel.
Season the fish. Sprinkle both sides of the mahi with your seasoning mix. Be generous — make sure to use up all of the spices.
Sear. Place a frying pan over medium-high heat. When the pan is hot, add your oil and then the fish. Cook for about 3-5 minutes on one side before flipping. Cook for another 3-5 minutes or until the fish turns opaque and flaky, and the internal temperature is 137 degrees F.
Serve and enjoy. Once the blackened mahi is fully cooked, remove it from the pan and place it on a paper towel-lined plate to drain any excess oil. Add a squeeze of lemon if desired and serve!
Tips
- Play around with the seasonings. I’ve listed the spices that I typically like to use above. That said, you can feel free to get creative here and put your own twist on this blackened mahi mahi recipe. Try cayenne pepper for a bit of kick, or a Cajun seasoning blend for a more complex flavor.
- You must dry the mahi before cooking it. While the drying step may seem unnecessary, you really do need to start with a dry fish. This helps the seasonings adhere better and will create a beautiful crust when seared.
- Time it right. The exact cooking time will depend on the thickness of the filets you’re working with. Start checking on the blackened mahi mahi after about 3 minutes — if it looks seared flip it. Overcooking can result in a dry texture, so make sure to keep an eye on it.
Frequently asked Questions about Blackened Mahimahi
It depends if you’re working from fresh or frozen. If you did opt for frozen for this blackened mahi mahi recipe, you don’t have to rinse it as frozen fish is typically rinsed before it’s packaged. I personally like to use fresh as it’s readily available all over the island. When using fresh, rinse it under cold water before drying it.
It was likely overcooked. Cooking fish is a bit of an art form, especially when it comes to getting the cooking times right. Make sure to check on the doneness after about 3 minutes on one side.
It’s perfectly fine if the center of your blackened mahi is still a bit pink in the middle. I prefer mine to be medium-rare, so I often end up with a pink center. As a note, the color of your mahi depends on the type of fish that you buy — some varieties are more pink than beige, and vice versa.
Using your food thermometer to determine whether your blackened mahi has an internal temperature of at least 137 degrees F (which means it’s safe to eat) is your best bet.
Other Fish Recipes You’ll Love
Blackened Mahimahi
Ingredients
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/4 teaspoon kosher salt
- 2 pounds mahimahi
- 1 tablespoon oil
Instructions
- Add seasonings to a small bowl. Mix to combine and set aside.
- Using a paper towel, pat mahi mahi dry.
- Generously sprinkle seasoning over both sides of the fish.
- Set a pan over medium high heat. Once the pan is hot, add oil and the mahimahi to the pan. Cook for 3-5 minutes, flip and cook for another 3-5 minutes or until the fish is opaque, cooked through, and flaky.
- Remove from the pan and place on a paper towel lined plate to drain excess oil. Option serve with a squeeze of lemon and ENJOY!
Notes
Tips
- Play around with the seasonings. I’ve listed the spices that I typically like to use above. That said, you can feel free to get creative here and put your own twist on this blackened mahi mahi recipe. Try cayenne pepper for a bit of kick, or a Cajun seasoning blend for a more complex flavor.
- You must dry the mahi before cooking it. While the drying step may seem unnecessary, you really do need to start with a dry fish. This helps the seasonings adhere better and will create a beautiful crust when seared.
- Time it right. The exact cooking time will depend on the thickness of the filets you’re working with. Start checking on the blackened mahi mahi after about 3 minutes — if it looks seared flip it. Overcooking can result in a dry texture, so make sure to keep an eye on it.
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
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