BLACKENED MAHI MAHI
Blackened mahi mahi has a flavorful crust of spicy blackened fish seasoning. Make this simple mahi recipe for dinner in only 15 minutes!
Provided by Kevin Is Cooking
Categories Dinners
Time 11m
Number Of Ingredients 11
Steps:
- Rinse the fish and pat dry with paper towels.
- In a small bowl mix together the spices and set aside.
- Place a frying pan or cast iron skillet over high heat until it starts to smoke. Keep kitchen area well ventilated.
- Toss the mahi mahi in melted butter and then coat with spice mixture on both sides. Press spice mixture to adhere.
- Immediately sear on high heat 2-3 minutes per each side or until desired doneness is reached and center is cooked. Don't overcook as it will dry out. Serve immediately with slices of lemon and steamed rice.
Nutrition Facts : Calories 404 kcal, Carbohydrate 2 g, Protein 43 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 227 mg, Sodium 404 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BEST EVER BLACKENED MAHI-MAHI FILLETS RECIPE
You will swoon over this easy recipe for the Best Ever Blackened Mahi-Mahi Fillets. Blanketed in a homemade cajun blackening seasoning mix and pan-seared in a screaming hot cast-iron skillet, these blackened mahi-mahi fillets are moist, with a crispy flavor-packed crust!
Provided by Sharon Rigsby
Categories Main Course
Time 10m
Number Of Ingredients 13
Steps:
- Combine all blackening spices in a bowl to make the seasoning and mix well. Store any leftover seasoning mix in an airtight container for future use.
- Use a paper towel and pat dry the fillets.
- Melt two tablespoons of butter. Use a pastry brush and coat both sides of the fillets.
- Top each fillet with about a tablespoon of the blackened spice mix and rub in with your fingers. Flip over and do the same thing on the other side.
- Add three tablespoons of butter (you can substitute olive oil) to a cast-iron skillet over medium-high heat.
- Set your kitchen exhaust fan to high. Blackening fish will produce smoke. When the butter is melted and the skillet is hot, add the fish and let it cook undisturbed for 3 minutes.
- Use a fish spatula or pancake-turner and turn the fillets over. Cook for another three to four minutes. You can tell when fish is done when the flesh turns opaque and flakes easily when pierced with a fork. Be careful not to overcook.
- Serve the blackened mahi-mahi hot with a squeeze of lemon juice over the top.
Nutrition Facts : Calories 292 kcal, Carbohydrate 6 g, Protein 32 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 162 mg, Sodium 1317 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BLACKENED MAHI-MAHI WITH PAPAYA-CITRUS SALSA (OR OTHER FISH)
This an adpated recipe from the NOLA.com. The original recipe was first published in the Times-Picayune in 1994, when the famous blackening technique became popular by Paul Prudhomme. The recipe, calls for mahi-mahi, but other local finfish (redfish, drum, pompano, swordfish or even salmon) can be substituted. Make your spice mix in advance. Overlap your prep and chill time to save time. The cooking process goes quick! (NOTE: READ FISH PREP TIPS FOR BEST RESULTS-Instruction #2)
Provided by gailanng
Categories Mahi Mahi
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- To Make Blackened Spice Mix: In a food processor combine paprika, salt, garlic powder, onion powder, red pepper, black pepper, coriander, thyme leaves and oregano leaves. Pulse to combine well. Store in a clean air-tight glass jar. Keeps for about three months if it is moisture-free and cool. Note: this mixtures doesn't have to be processed, just mix together thoroughly.
- TIPS for preparing the mahi prior to cooking: Prepare the fish by cutting it into fillets no more than one-half-inch thick. This way the fish cooks quickly and finishes before the spice mixture is burnt and bitter. Cut thicker fillets into pieces by slicing them on a 30-degree angle for an even thickness. Remove all skin, fatty tissue and bones. Deep-chill the mahi-mahi in the freezer for about 30 to 60 minutes before cooking, but do not freeze it.
- To Make the Papaya-Citrus Salsa: In a medium bowl combine papaya, orange segments, lime juice, red onion (to your taste), green onions and cilantro. Season with salt and black pepper to taste. Refrigerate.
- To Cook the Mahi: Place a large, heavy, cast-iron skillet over medium-high heat and allow to warm until white hot, at least 15 minutes. Remember to use heavy insulated cooking gloves, long tongs or a long-handled spatula and turn on the exhaust fan to high.
- Pour the olive oil and melted butter into a shallow medium-size pan or plate. Pour the spice mixture into another shallow pan or plate. Remove the fish from the freezer. Dredge each piece through the olive oil/butter mixture on both sides to evenly coat, holding it above the oil for a few seconds to allow the excess to drop back into the pan. The oil coating should be very thin. Lay the mahi onto the spices and apply light pressure to adhere the spices to the fish. Turn over to completely enrobe both sides of the fish pieces with the spices. Lay the spice-coated fish onto a cookie sheet while repeating the coating process with the remaining fish.
- Carefully lay the spiced-coated mahi into the hot skillet without overlapping or crowding. Cook the fish until the spice mixture browns, about two minutes. Turn over and finish cooking, about two to three additional minutes, depending on the thickness of the fish. Remove to hot serving plates with a spatula, placing two slightly overlapping the pieces on the center of each plate. Depending on how large your cast iron pan, you may need to repeat this process.
- Divide the salsa in a band across the layered mahi or serve on the side. Garnish with the cilantro sprigs and serve immediately.
Nutrition Facts : Calories 413.2, Fat 15.4, SaturatedFat 5.2, Cholesterol 118.7, Sodium 2527.6, Carbohydrate 44.3, Fiber 10.3, Sugar 26.1, Protein 30.3
BLACKENED MAHI MAHI
Categories Fish
Number Of Ingredients 12
Steps:
- 1. Combine all Seasonings ingredients ( Onion Powder through Cayenne Pepper) in a small bowl.
- 2. Pat fillets dry with paper towels. Season the fillets liberally with Cajun Seasoning on both sides, pressing the seasoning into the fish with your hands.
- 3. Place a large saute pan over medium-high heat and add butter and oil. When the fat is nice and hot, add the seasoned fish. Cook, undisturbed, for several minutes, until golden brown on one side. Flip fish over and continue to cook until opaque and completely cooked through.
- 4. Squeeze lemon juice over the fish (optional) and serve.
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