Bonefish Grill Inspired Blackened Mahi-Mahi
Restaurant-quality blackened mahi-mahi with Cajun spices and lemon butter sauce, delivering bold flavors and 32g of protein at just 285 calories per serving.
15m
4
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Ingredients
- 4 mahi-mahi fillets (6 oz each), skin removed
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 3 tablespoons olive oil
- 4 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- 1
Make Blackening Seasoning
In a small bowl, combine paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt. Mix thoroughly to create the blackening spice blend.
- 2
Prepare Fish
Pat mahi-mahi fillets completely dry with paper towels. Brush both sides of each fillet with olive oil, then generously coat with the blackening seasoning, pressing gently to adhere.
- 3
Heat Pan
Heat a cast iron or heavy-bottomed skillet over medium-high heat until very hot but not smoking. The pan should be hot enough that a drop of water sizzles immediately.
- 4
Cook Fish
Carefully place seasoned fillets in the hot pan. Cook without moving for 4-5 minutes until a dark crust forms. Flip and cook another 3-4 minutes until fish flakes easily with a fork.
- 5
Make Lemon Butter Sauce
Remove fish to a warm plate and tent with foil. Reduce heat to medium, add butter and minced garlic to the same pan. Cook 30 seconds until fragrant, then stir in lemon juice.
- 6
Finish and Serve
Remove pan from heat and stir in fresh parsley. Spoon the lemon butter sauce over the blackened mahi-mahi and serve immediately with lemon wedges.
Chef's Tips
Cast iron skillet works best for achieving the signature blackened crust. Don't overcrowd the pan - cook in batches if needed. Internal temperature should reach 145°F for perfectly cooked fish.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this bonefish grill inspired blackened mahi-mahi
How long does it take to make Bonefish Grill Inspired Blackened Mahi-Mahi?
This recipe takes 27 minutes total time, including 15 minutes prep time and 12 minutes cooking time.
How many servings does this Bonefish Grill Inspired Blackened Mahi-Mahi recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Bonefish Grill Inspired Blackened Mahi-Mahi recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Bonefish Grill Inspired Blackened Mahi-Mahi recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this bonefish grill inspired blackened mahi-mahi ahead of time?
Yes! You can prepare this bonefish grill inspired blackened mahi-mahi up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover bonefish grill inspired blackened mahi-mahi?
Store leftover bonefish grill inspired blackened mahi-mahi covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with bonefish grill inspired blackened mahi-mahi?
This bonefish grill inspired blackened mahi-mahi pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze bonefish grill inspired blackened mahi-mahi?
Yes, this bonefish grill inspired blackened mahi-mahi freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.