Spicy Blackened Grilled Mahi Mahi
This Spicy Blackened Grilled Mahi Mahi is an easy and flavorful dish, perfect for summer grilling. With Cajun seasoning and a bold blackened crust, it's sure to be a hit.
Equipment
- 1 grill preheated to medium-high
- 1 fish spatula
- 1 mixing bowl small
Ingredients
Seasoning Mix
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Fish
- 4 Mahi Mahi fillets about 6 ounces each
- 2 tablespoons olive oil
- 1 lemon cut into wedges
Instructions
Preparation
- Rinse Mahi Mahi fillets under cold water and pat dry. Brush both sides with olive oil.
- In a small bowl, combine Cajun seasoning, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
- Rub the seasoning mixture onto both sides of the fish fillets, pressing gently to ensure it sticks.
Serving
- Preheat grill to medium-high heat, about 400°F. Oil the grates lightly. Grill the fillets for 4-5 minutes per side, until the internal temperature reaches 145°F.
- Remove fish from grill and let rest for a few minutes. Serve with lemon wedges.
Storage
- Store any leftover fish in an airtight container in the refrigerator for up to 2 days.
Notes
Pro Tips: Ensure the grill is properly heated before adding the fish to achieve a perfect sear.
Ingredient Substitutions: Mahi Mahi can be replaced with any firm white fish like tilapia or cod.
How to Serve: Pair with a colorful salad or grilled vegetables for a complete meal.
Storage & Freshness: Consume within 2 days for the best flavor.
Make-Ahead Tips: Season the fillets a few hours before grilling for deeper flavor.
Ingredient Substitutions: Mahi Mahi can be replaced with any firm white fish like tilapia or cod.
How to Serve: Pair with a colorful salad or grilled vegetables for a complete meal.
Storage & Freshness: Consume within 2 days for the best flavor.
Make-Ahead Tips: Season the fillets a few hours before grilling for deeper flavor.