Easy Blackened Mahi Mahi: Quick, Flavorful & Oven-Finished
In this post you will discover my recipe for Easy Blackened Mahi Mahi: quick, flavorful, & oven finished.
Hey seafood loving friends! If you’re looking for a supper that’s easy as pie but fancy enough to make you feel like you’re sitting at a seaside café, then this Easy Blackened Mahi Mahi is just the ticket.
We’re talkin’ about tender, flaky fish seasoned with that bold Cajun kick, seared up in a hot skillet for a little sizzle, then popped in the oven to finish off just right. It’s quick, it’s flavorful, and honey—it’s downright delicious.
Now I know some folks get nervous cooking fish at home, but don’t you worry. I’m gonna walk you through this step-by-step. By the time we’re done, you’ll be thinking “I wish I’d done this sooner cause it is so easy”!
Y’all come on into the kitchen with me and let’s get to work on this super easy seafood meal.
Blackened Mahi Mahi Made Easy
Why You’ll Love this Recipe?
- Quick & Easy – From skillet to oven, this dish comes together in under 30 minutes, making it perfect for busy weeknights.
- Big Bold Flavor – The blackened seasoning adds just the right amount of smoky, spicy kick without being overwhelming.
- Healthy & Light – Mahi Mahi is a lean, protein-packed fish that’s naturally low in fat and perfect for a balanced meal.
- Minimal Ingredients, Maximum Taste – You don’t need a long list of fancy ingredients to whip up something truly delicious.
Remember my motto, friends: “Home cooked meals never have to be complicated to be delicious“.
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Ingredients You’ll Need
Here is what you’ll need to prepare this easy made at home seafood meal:
- Olive Oil – or avocado oil, if preferred.
- Mahi Mahi Filets – I purchase the wild caught bag of 4 ounce filets. It is so convenient to cook what you need when you need it.
- Blackened Seasoning – I use Zatarain’s, which is a blend of salt, spices, chili powders (like cayenne pepper and paprika), garlic powder and onion powder. Or, make your own blend or use your favorite store bought blend.
- Kosher Salt
- Cracked Black Pepper
If you’d like to prepare a simple butter sauce, like the one I did, you’ll need some butter, lemon slices, capers, and a pinch of salt and pepper. Totally optional, but delicious.
Helpful Kitchen Tools Needed:
Cast iron skillet or your favorite non-stick skillet – for that perfect sear
Fish spatula or wide turner – helps flip the fillets without breaking them
Oven mitts – always handy when transferring hot cookware from the oven
Meat thermometer – optional, but helpful to ensure perfect doneness (look for 137°F–145°F internal temp)
Paper towels – to pat the fish dry for better searing
Baking sheet – for baking if needed
How to Make Blackened Mahi Mahi
When I am planning to prepare seafood from frozen, like the mahi mahi, I prefer to thaw it overnight in the refrigerator.
I use this same method no matter the fish, or shrimp, to thaw. Place the filets on a rack lined baking sheet. I love the small size for this. Allow to sit in the fridge uncovered to thaw so the ice moves away from the fish and doesn’t make it soggy.
Can I make this recipe with frozen Mahi Mahi?
Absolutely! Just be sure to thaw the fish completely and pat it dry with paper towels to remove excess moisture before seasoning and searing. Personally, I prefer to thaw overnight in the fridge before cooking.
Tips for Perfectly Cooked Fish
Pat the Fish Dry:
Before seasoning, use paper towels to pat the Mahi Mahi fillets completely dry. This helps the seasoning stick and creates that beautiful blackened crust during searing without steaming the fish.
Preheat Your Skillet Well:
Make sure your cast iron or heavy non-stick skillet is nice and hot before adding the fish. A properly heated pan ensures a quick sear that locks in flavor and texture without overcooking.
Add the seasoned mahi mahi filets to the hot skillet and sear on both sides, about three minutes per side. I prefer to use the two spatula method for turning.
How do I keep the blackened seasoning from burning in the skillet?
Use a cast iron or heavy-bottomed skillet preheated over medium-high heat, and add a light drizzle of oil. Don’t overcrowd the pan, and sear just long enough to create that flavorful crust before transferring to the oven.
Pan-Seared and Oven-Baked Blackened Mahi Mahi
Don’t Skip the Oven Finish:
After searing, a short time in the oven allows the fish to finish cooking evenly without drying out. It also gives you time to prep a quick side while the fish bakes to flaky perfection.
Transfer the seared fillets to a parchment lined sheet pan, then place into your preheated oven to bake.
What’s the best way to know when Mahi Mahi is done baking?
The fish should flake easily with a fork and reach an internal temperature of 137°F–145°F. Depending on thickness, it usually takes just 10-15 minutes in a preheated oven after searing both sides of the fish.
Don’t Overcook!
Fish cooks quickly! Overcooking can make it dry and tough, so keep a close eye, especially once it’s in the oven.
Optional, but delicious: Pan lemon butter sauce. If you would like to prepare the sauce, using the same skillet you cooked the fish in, over medium low heat, add the butter, lemon slices, a bay leaf, capers, and pinch of salt and pepper. Let it melt and simmer gently to infuse the flavors together and serve over the fish.
Serving Suggestions
Here are some delicious dish ideas to serve with Mahi Mahi, especially when it’s blackened with bold seasoning:
- Southern Coleslaw – Creamy and crunchy, the coolness balances the spicy fish.
- Cucumber and Tomato Salad – Light and refreshing with a vinegar dressing.
- Cajun Dirty Rice – Amp up the Southern flair with extra flavor. Cooked white rice is also a delicious side option for fish.
- Roasted Asparagus – A favorite veggie at our house and it pairs beautifully with the seared fish.
- Hush Puppies – Classic Southern seafood side, golden and crispy.
- A Sauce – My homemade tartar sauce or cocktail sauce is wonderful with seafood.
If you love easy seafood meals, be sure to try my Seafood Pasta Salad or the always-popular Charleston Shrimp and Grits.
Printable Recipe Card for Blackened Mahi Mahi
Below you will find the printable recipe card with all of the details for preparing this simple recipe.
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Easy Blackened Mahi Mahi Recipe
Ingredients
- 2 teaspoons Olive Oil
- 2 – 4 ounce Mahi Mahi Filets
- 1 teaspoon Blackened Seasoning I used Zatarain’s Blackened Seasoning
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Cracked Black Pepper
OPTIONAL – Simple Lemon Butter Sauce
- 3 tablespoons Butter
- 1 Lemon – Sliced Thinly
- 1 teaspoon Capers
- 1 Bay Leaf
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper or foil for easy cleanup.
Season the Fish
- Pat the Mahi Mahi fillets dry with paper towels. Sprinkle each fillet evenly with blackening seasoning, kosher salt, and cracked black pepper on both sides of the fish.
Sear the Fillets
- Heat a cast iron or heavy non-stick skillet over medium-high heat. Add the olive oil. Once hot, place the seasoned fillets in the skillet and sear for about 3 minutes per side, until a golden crust forms.
Transfer to Oven
- Carefully move the seared fillets to the prepared baking sheet. Bake in the preheated oven for 15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 137°F–145°F.
Make the optional Lemon Butter Sauce
- While the fish bakes, return the skillet to medium-low heat. Add butter, a few slices of lemon, bay leaf, capers and a pinch of salt and pepper. Let it melt and simmer gently for a few minutes to infuse flavor, stirring occasionally. Remove bay leaf before serving.
Serve & Garnish
- Plate the baked fillets and spoon the warm lemon butter sauce over the top. Garnish with freshly chopped parsley, if desired. Serve immediately and enjoy!
Recommended Products
Notes
- Let the fish cool completely before storing.
- Place leftovers in an airtight container and refrigerate within 2 hours of cooking.
- Store in the fridge for up to 3 days for best quality.
-
Oven Method (Best for texture):
Preheat oven to 300°F, place the fish on a foil-lined baking sheet, and cover loosely with foil. Heat for about 10–12 minutes or until warmed through.
Nutrition
Variations for Blackened Mahi Mahi
- Mild Version – Cut back on the cayenne or use a mild blackened seasoning blend for a family-friendly version with less heat. If you’re like my mother or siblings then you may be sensitive to spiciness and you can leave out the blackened seasoning if that suits your tastes better.
- Citrus Twist – Season with lemon pepper instead or add a squeeze of fresh lime or lemon juice before serving to brighten the flavors.
- Garlic Butter Finish – After baking, drizzle with melted garlic butter for a rich, decadent touch.
- Blackened Fish Tacos – Flake the cooked mahi and serve in warm tortillas with slaw and a drizzle of creamy sauce for delicious fish tacos. Fish tacos are also great with a mango salsa or pineapple salsa!
- Creamy Cajun Sauce – Serve with a homemade creamy Cajun sauce or remoulade for extra flavor.
- Add Veggies – Bake the fish over a bed of sliced bell peppers and onions for a one-pan meal.
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Easy Blackened Mahi Mahi: Quick, Flavorful & Oven-Finished
Well sweet friend, there you have it—an easy, fuss-free way to bring bold, blackened flavor right to your kitchen table.
This Blackened Mahi Mahi is light, flaky, and just the right amount of spicy. It’s perfect for a weeknight meal but fancy enough to serve when company’s coming.
Whether you pair it with a simple salad, some buttery rice, or a big ole helping of roasted veggies, this dish is sure to be a hit.
I hope y’all enjoy every bite and feel like you’ve brought a little coastal charm into your home. Until next time, keep it simple, keep it Southern, and keep on cooking with love y’all.
Easy Blackened Mahi Mahi: Quick, Flavorful & Oven-Finished
About Julia
Hey Y’all! I’m Julia, the cook and writer behind the recipes here at Julia’s Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
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