Blackened Mahi Mahi
MERMAN'S REVENGE RECIPE
BLACKENED MAHI MAHI
Firm, flaky mahi mahi develops a savory blackened crust in a hot skillet, then gets a bright finish from fresh lemon.
LET'S COOK
DIRECTIONS
PREP THE MAHI
Pat the mahi mahi fillets very dry on both sides with paper towels. Season with an even layer of Merman's Revenge Blackened Seasoning, adding a little more if you want a stronger crust.
SEAR THE FILLETS
Heat a skillet over low to medium heat, about 300-325°F. Add 1 tablespoon butter and 1 tablespoon olive oil and swirl to coat. Lay the fillets skin-side down and cook undisturbed for 3-4 minutes. Flip and cook 1-2 minutes more, depending on thickness. Remove around 140°F and let carryover heat bring the fish to 145°F.
SERVE
Plate the mahi mahi with fresh lemon wedges and squeeze lemon over the top just before serving.
MADE WITH
BLACKENED SEASONING
Bold, savory seasoning with garlic, herbs and Fresh From Florida lime that builds a deeply seasoned crust on fish and seafood.
EXPLORE BLACKENED →
GOOD TO KNOW
TIPS FROM
THE MERMAN
TAKE THE CHILL OFF
Bring the mahi out of the refrigerator 15-20 minutes before cooking for more even results.
SEASON RIGHT BEFORE COOKING
Season just before the fish hits the skillet so salt does not draw out excess surface moisture.
USE A FISH SPATULA
A thin, flexible fish spatula makes flipping the fillets easier without tearing them.
HUNGRY FOR MORE?
