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Blackened Mahi-Mahi

Blackening is a cooking technique often used on fish that is associated with Cajun cooking styles. The fish is seasoned with a mixture of herbs and spices and then cooked in a hot cast-iron skillet. Mahi-Mahi is a variety of fish also called dorado, which are popular with sport and commercial fishermen off the coast of Florida.

Cajun cooking emerged in America around 1755, when Acadians in Canada were forcibly deported to Southern Louisiana. Because of the extreme climate changes, the Acadians were unable to cook their familiar foods so they incorporated local influences to develop Cajun cuisine.

Recipe Servings: 4

Prep Time
10 minutes
Cook Time
8 minutes
Total Time
18 minutes
Gluten Free
Dairy Free


For the Spice Mix:
  • 1½ tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano  
  • 1 tsp salt
  • ½ tsp freshly ground pepper
  • ½ tsp cayenne pepper
For the Fish:


  1. Combine all spices in a bowl. Mix to homogenize.
  2. Pat fish fillets with paper towels. Then press them into the spice mixture on both sides.
  3. Heat butter and oil in a skillet and add seasoned fish.
  4. Cook for several minutes until golden brown. Then flip to cook on opposite site.
  5. Slice lemon into quarters and squeeze lemon juice on top of fillets before serving.

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