Gluten Free Blackened Mahi-Mahi
Mahi-mahi is one of those firm, meaty fish that absolutely thrives under high heat, and this cast iron method delivers a deeply charred, smoky crust that looks and tastes like something from a serious restaurant kitchen. The homemade blackening spice blend — smoked paprika, cayenne, oregano, thyme, and a few other pantry staples — comes together in minutes and coats every inch of the fillet for bold, layered flavor in every bite. Because you're mixing the spice blend yourself, there's no need to second-guess store-bought seasoning packets that sometimes sneak in fillers or additives. Melted butter brushed onto the fish before the spices go on is the secret to that gorgeous, crackling crust that forms when the fillet hits a screaming-hot skillet. The whole process moves fast, so have your lemon wedges and chopped parsley ready to go before the fish ever touches the pan. This recipe serves four, making it a solid weeknight dinner that feels anything but ordinary.
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Learn more →Ingredients
4 servings
- 4 mahi-mahi fillets (about 6 oz each, ¾–1 inch thick), skin removed
- 3 tbsp unsalted butter, melted
- 1 tbsp olive oil
For the blackening spice
- 2 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
For serving
- lemon wedges, for serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the mahi-mahi fillets completely dry with paper towels.
- 2
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, kosher salt, cayenne pepper, and ground black pepper. Stir until evenly mixed.
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