• Blackened Mahi Mahi

    3 votes
    Blackened Mahi Mahi
    Prep: 10 min Cook: 20 min Servings: 4
    by Chef Smith
    226 recipes


    • 4 Tbsp paprika
    • 2 tsp dried thyme
    • 2 tsp dried oregano
    • 1 tsp garlic powder
    • 1 tsp cayenne pepper
    • 1 tsp black pepper
    • 1 tsp white pepper
    • 2 tsp salt
    • 4 mahi mahi fillets, thawed
    • 1 lemon, juiced
    • ¼ cup dry white wine
    • 1 shallot, minced
    • ¼ cup heavy cream
    • ½ pound unsalted butter, cubed and chilled


    1. Mix the first eight ingredients in a shallow dish. Coat both sides of the fish fillets in the spice mixture and set aside. In a large cast iron skillet or griddle, heat a small amount of vegetable oil until smoking. Blacken the fish over medium-high heat for about 5 minutes per side. In a small saucepan, reduce the lemon juice, wine and shallots until the liquid is almost completely gone. Add the cream and reduce by half. Remove the pan from the heat and stir in the butter a little at a time, making sure that the sauce does not separate. Plate the fish and serve with a couple of spoonfuls of sauce.

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    • Anne Kruse
      Anne Kruse
      This was really good. My fish ended up being a bit chewy. I don't know if it had to do with the seasoning or not. The only thing I will do differently if I cook it again is use less salt. The sauce that goes along with it is wonderful. I'm sure it's fattening, but it's got great flavor. I used less butter though, two sticks is a lot of butter. I don't think it needed that much anyway. Really good!
      • Michael Douglas
        Michael Douglas
        Made this for DJ and step-son last night. Never having blackened anything, I really wasn't sure what I was getting myself into. But to my great joy, it turned out absolutely terrific! The fish was cooked all the way through and the seasoning was almost perfect.

        I used two Tbl of regular paprika and two of smoked sweet paprika. And like the above reviewer, I didn't use all the butter called for. Other than that, I followed the recipe as shown. The only thing I would do different next time is reduce the amount of smoked paprika by 1 Tbl.

        Great recipe! Going to have it again!


        • Justin
          This recipe is my wife's favorite one that I make!!

          I add 1 teaspoon of white pepper to the blackening powder. For a healthier version, just make the rub, and bring OLIVE OIL to a light smoke on medium heat in a cast iron skillet. Leave on each side for about 5 minutes. Make sure to loosen fish so you don't lose the blackening spices. If the skillet looks dry where the fish is cooking add more olive oil next to it to avoid sticking as well, you can eyeball this part.

          At this point, after the first pass on each side, you should leave the fish on each side again for anywhere from 3-5 minutes. To finish off you can also take the fish and hold the sides that weren't directly to heat on those sides for a nice finish, maybe 15 seconds or so per missed side. Personally I turn off the heat to the cast iron skillet and leave the fish while I finish and plate the fish last. ;-)

          Pro-tip: buy a nice set of tongs, I got an OXO set on amazon, this will help you avoid flying grease and make handling the fish easier. I also turn on my house fan, so many times the fire alarms have went off making this one even with the hood above!

          I pair with: Asparagus and a less healthy scalloped potatoes with bacon bits.
          • Cook
            Perhaps a grand idea, but faaar more complicated that is really necessary. Excellent++ food does NOT require that many ingredients, in M. Bitalli's show kitchen or at home. (If Mario ever makes this for his own family, yo can bet that this is NOT the formula used!) A fun 'show' I guess, but a near worthless formula and method. Sorry folks, but great cooking does NOT have to be this complicated.
            • ShaleeDP
              My kid likes fish and I would try most recipes that I find online or print. This looks nice.
              • Chef Smith
                Chef Smith
                I am glad you enjoyed it! I will tell yall this...I take the ingredients for the spice mix and I make a huge batch of it and use it on other things too!

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