Blackened mahi mahi is a simple main course that's easy for weeknight meals and impressive enough to serve to company. Mahi mahi fillets are brushed in butter, coated in a flavorful seasoning blend, then seared on the stovetop until perfectly cooked and flaky.
Pat mahi mahi fillets dry on both sides. Brush with melted butter, then season well on all sides with blackened seasoning.
In a cast iron (or stainless steel) pan over medium to medium-high heat, add oil. When hot and shimmering, add seasoned fillets and cook for about 3-4 minutes per side, or until golden brown and fish is cooked through to your liking. Fish should flake easily with a fork in the center.
Remove from heat, squeeze fresh lemon over fish, and serve warm.
Notes
Feel free to use store bought blackened seasoning, your own blend, or the included recipe.
USDA recommends that fish be cooked through in the center to 145 degrees Fahrenheit. For best results, I highly recommend using a meat thermometer. Once fish is removed from heat, transfer to a serving plate immediately to stop fish from cooking in the pan.