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Blackened Mahi Mahi
Created by: Howcan Team
Ingredients
- 4 Mahi Mahi fillets (6 ounces each)
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- In a small bowl, mix together 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried thyme, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon salt.
- Coat each Mahi Mahi fillet with the spice mixture, pressing it onto the fish to adhere.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Once the skillet is hot, add the seasoned Mahi Mahi fillets and cook for 4-5 minutes on each side, or until the fish is blackened and cooked through.
- Remove the blackened Mahi Mahi from the skillet and let it rest for a few minutes before serving.
- Serve hot and enjoy!
Blackened Mahi Mahi is a popular dish with roots in the southern United States, particularly in the Gulf Coast region. The dish is known for its bold, spicy flavor and is often associated with Cajun and Creole cuisine. The technique of blackening involves coating the fish in a blend of spices, including paprika, cayenne pepper, and thyme, then searing it in a hot cast-iron skillet to create a dark, flavorful crust. One of the most famous chefs associated with blackened Mahi Mahi is Chef Paul Prudhomme, who popularized the blackening technique in the 1980s at his restaurant K-Paul's Louisiana Kitchen in New Orleans. Today, blackened Mahi Mahi can be found on the menus of seafood restaurants throughout the Gulf Coast and beyond. The key to a perfect blackened Mahi Mahi lies in the spice blend and the cooking technique. The fish should be fresh and of high quality, and the spice blend should be well-balanced to create a harmonious blend of heat and flavor. While traditionally cooked in a cast-iron skillet, some chefs also grill the Mahi Mahi to impart a smoky flavor. For those seeking the best version of this dish, coastal restaurants in Louisiana, Florida, and Texas are known for serving exceptional blackened Mahi Mahi due to their access to fresh seafood and expertise in preparing Gulf Coast cuisine. Whether enjoyed with a side of dirty rice, grilled vegetables, or a refreshing citrus salsa, blackened Mahi Mahi is a dish that captures the essence of southern coastal cooking.
20 min
4
250 calories
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