Prepare to embark on a culinary adventure that will transform your ordinary dinner into an extraordinary feast! This Grilled Blackened Mahi Mahi recipe is not just a meal; it's a symphony of bold flavors, crispy textures, and tropical vibrancy that will transport you straight to a beachside paradise. Whether you're a seafood enthusiast or a grilling novice, this recipe promises to elevate your cooking game and impress even the most discerning palates with its tantalizing blackened crust and succulent, flaky fish.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 Mahi Mahi fillets
- 2 tablespoons blackening seasoning
- 2 tablespoons olive oil
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
- Pat the Mahi Mahi fillets dry with paper towels to remove excess moisture, which helps the seasoning adhere better and promotes a crisp exterior.
- Brush both sides of the fish fillets evenly with olive oil, ensuring complete coverage to help the blackening seasoning stick and prevent sticking to the grill.
- Generously coat each fillet with blackening seasoning, pressing the spice blend gently into the fish to create an even, thick coating that will form a flavorful crust.
- Preheat your grill to medium-high heat (around 400-450°F), cleaning and oiling the grates to prevent the delicate fish from sticking.
- Place the seasoned Mahi Mahi fillets on the hot grill grates and cook for approximately 4-5 minutes on the first side, allowing the spices to blacken and create a crisp exterior.
- Carefully flip the fillets using a wide spatula and cook for an additional 3-4 minutes on the second side, or until the fish is opaque and reaches an internal temperature of 145°F.
- Remove the grilled Mahi Mahi from the heat and let rest for 2-3 minutes to allow the juices to redistribute throughout the fish.
- Serve immediately with fresh lime wedges, squeezing lime juice over the fillets just before eating to brighten the flavors and cut through the rich, spicy blackened crust.
Tips
- Moisture is the Enemy: Always pat your Mahi Mahi fillets completely dry before seasoning to ensure a perfect, crispy blackened exterior.
- Even Seasoning is Key: Press the blackening spice blend gently but firmly into the fish to create a uniform, flavorful crust.
- Grill Temperature Matters: Maintain a medium-high heat (400-450°F) for the ideal blackening effect without burning the spices.
- Don't Overcrowd the Grill: Cook fillets with enough space between them to allow proper heat circulation and even cooking.
- Use a Reliable Meat Thermometer: Check that the internal temperature reaches 145°F for perfectly cooked, safe-to-eat fish.
- Rest Your Fish: Allow the fillets to rest for 2-3 minutes after grilling to redistribute juices and ensure maximum tenderness.
- Fresh Lime is Non-Negotiable: The bright citrus cuts through the rich, spicy crust and adds a fresh, zesty dimension to the dish.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 1g
Protein: 26g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 85mg
