Blackened Grilled Mahi Mahi

When I was in college I spent a summer working down in Key Largo, Florida at an exclusive club.  It was a fun summer, but I worked hard, too.  You can probably imagine I had some great seafood that summer.  Two things I remember fondly are conch fritters and blackened mahi mahi.  While the conch fritters were yummy, the mahi mahi stuck with me for years after that summer and it was probably one of the best things I had ever eaten.  I’m sure it was probably about as fresh as you can get it.

Fast forward about 15 – 18 years and I still love the dish, but now I can make it myself.  Trader Joe’s sells some great frozen mahi mahi (without any solution or additives) for about 5.99 a pound so it’s extremely reasonable.  I was using the bottled blackened seasoning, but it was a little bit too spicy for my girls so I decided to make my own this time around and it was awesome and I had everything in my spice cabinet.

One of the distinct flavors in good blackened seasoning (besides the pepper) is thyme.  I love this herb – especially in this seasoning because it pairs so wonderfully with the spiciness of the cayenne.  I think you will like the recipe for the seasoning and you can certainly use it on chicken or other seafood with great success.  It has some kick so be prepared!

Mahi Mahi, if you have never tried it, is a great fish for people who aren’t seafood fans.  It’s very mild and it holds up really well to grilling.  It only takes a few minutes on each side to cook through so it’s also a good choice if you aren’t used to grilling fish.

Try this today – it does pack some good heat so if you aren’t a fan of really hot dishes just scale back the pepper in the spice mix.  Enjoy!

5.0 from 1 reviews
Blackened Grilled Mahi Mahi
Mahi Mahi tastes wonderful when it is seasoned with a homemade blackened seasoning.
  • 1 lb fresh or frozen and thawed mahi mahi fillets
  • 2 Tablespoons paprika
  • 1 Tablespoon each, onion powder, garlic powder, dried thyme
  • 1 teaspoon each dried basil and dried oregano
  • ½ teaspoon cayenne pepper (More if you want it spicier)
  • ½ tsp cumin
  • ½ tsp sea salt
  • ¼ tsp black pepper
  1. Mix the blackened seasoning ingredients in a small bowl - set aside (everything except the mahi mahi.) You may have extra seasoning, but I do like to use a lot of this.
  2. Turn the grill on to a medium high heat (we usually let it get up to about 400 degrees.)
  3. Wash the fish and then pat dry. Coat with a little bit of olive oil and then apply the blackened seasoning liberally and all over the fish - top and bottom. I like to press it in a little bit so I know it sticks.
  4. Put the fish on the grill across the grates so you will get some nice grill marks. When the fish starts to release some of it's juices and turns kind of white in the middle flip it over. It will probably take a little bit less time on the second side. When it feels firm and looks white and no longer translucent it is done. You will probably have it on the grill for about 10 minutes total
  5. Serve immediately and sprinkle with some lemon juice.


  1. Been looking for a good blackening season recipe to make at home. Will be trying this one for sure! We love mahi!

  2. Mahi is one of our favorites as well. This sounds delicious.

  3. Lhuntgtirl says:

    Will this work in a skillet?

    • beckiswholelife says:

      Hi – thanks for stopping by. Yes – this would taste great in a skillet – particularly a cast iron if you have one. Add a couple of tablespoons of vegetable oil to your skillet over medium high to high heat and cook for about 3 minutes per side or until the fish is nice and flaky.

      • This recipe looks great! My boyfriend’s sister just got married in Key Largo last weekend and we already miss the Mahi Mahi so we’re making it tomorrow night! Going to use your recipe, thanks for sharing! 🙂

  4. Are these ingredient quantities accurate? This seems like a lot of seasoning for just a pound of fish? Thank you.

  5. just cooked your blackened mahi mahi,and it was wonderful,we loved it so much,thank you for the recipe was perfect,

  6. Save a step and use Chef Paul Seafood Magic or Blackened Red Fish Magic. Enjoy!

  7. I do mine in a cast iron skillet heated in 500 degree oven, and use Spice Supreme blackened seasoning, the best I have found pre-made

  8. Matthew Petraitis says:

    I tend to take a minimalist approach when cooking mahi, so I was a bit skeptical about this recipe from the start. Tonight, however, I was in the mood to shake things up a bit so I decided to just go ahead and try it out. To my surprise, it was a smashing success; absolutely loved it! Certainly will be making this again!

  9. Dear Becki,

    Have been a vegeterian all my life.. first time need to start eating fish – due to severe allergens I have developed with gluten, diary and soy I need to supplement my protein intake so trying the grilled blackened mahi mahi.

    have followed your recipe, but will this work on one of those ‘lean mean grilling machine’? I am a law student living in shared accomodation so do not really have access to a grill – just a basic oven and this ‘small grill’ that i purchased.

    This is the one..

    Look fwd for your feedback on this. Thanks for helping me out!

    • Hi Maya,

      You can definitely use the George Foreman Grill. I would just make sure you open a window since this can smoke a little bit. Also, make sure you get the grill nice and hot before you put the fish on and maybe spray the surface with some cooking spray to prevent sticking (not sure if you need to do that with those grills.)

      Good luck!


      • Hi becki,

        Thank you so much. Made em the way you told me to.. It was super tasty.. Obviously did not look as lovely as yours (mine were store purchased frozen defrosted ones) but your tip of slightly PAMing the surface was grand as it definitely even with that get quite smokey!

        Thanks again. Lookig forward to tryin your other recipes now.


  10. Hey Becki,

    Made this on my charcoal grill using fresh Mahi Mahi last night. Turned out great! I’m sure grilling is a healthier alternative vs cooking it soaked in butter on a cast iron skillet (the traditional method for blackened fish). Will cook this again for sure! Thanks for sharing this one!!!

  11. Wonderful recipe. It turned out exactly like your picture and the combination of spices was a perfect blackened rub for grilled mahi mahi. Thanks so much for posting this delicious dish!

  12. I was thinking about a dish to grill this evening because it was the eve of the last day of summer. I’m glad I came across your recipe! Due to that fact I had not set out to thaw anything particular, this was super easy and fast. It was everything I expected. I served it over jasmine rice with baby brussel sprouts. Simple and light! The heat from the blackened seasoning could be easily balanced with a sweet salsa or glaze which I will definitely try in the future. However, the Mahi Mahi was just fine as is. Thanks for saving our dinner tonight!


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