Blackened Grilled Mahi Mahi
Author: Becki Jacobs
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.
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