Easy Blackened Mahi Mahi with Cajun Dry Rub Recipe
An easy, pan-seared Blackened Mahi Mahi recipe. Crispy fish coated with a mild cajun dry rub and served topped with avocado and lime wedges. Full of flavor, yet still light in calories, paleo, Whole30, low carb, and gluten-free! From prep to plate in only 15 minutes!
Table of Contents
What Makes This Recipe Great
Restaurant-quality fish can be done in your home kitchen and this recipe is here to prove it! This tender, buttery white fish is spiced with a homemade cajun dry rub made with simple spices you probably already have on hand.
I like to serve this paleo blackened Mahi Mahi topped with sliced avocado and a fresh lime wedge. The coolness and creaminess balance out the spice, and the tart lime adds a punch of flavor. Plus, avocado is a great source of fat and vitamins.
This healthy dinner is paleo, Whole30, gluten-free, and low carb all in one easy, 15-minute dish that’s simple enough for a weeknight, but tasty enough to be on a fish house menu!
If you’re looking for more fish recipes to have on hand, try my reader’s favorite Blackened Salmon, these Southwest Tuna Cakes, or this Halibut with Creamy Cauliflower Risotto. All are keto, low-carb recipes that I know you’ll love!
Ingredient Notes
Cajun Dry Rub
When I was first perfecting this blackened cajun seasoning blend, I started off with just 1/4 teaspoon of cayenne pepper, thinking even that would be too spicy for me. But after eating it, I decided I could handle the extra 1/4 teaspoon. A 1/2 teaspoon is just the right amount of spice for me, but if you like it extra spicy, feel free to add more.
- You’ll need a simple mix of dried spices to make the blackened seasoning: parsley, oregano, thyme, smoked paprika, cayenne pepper, garlic powder, onion powder, kosher salt, and black pepper.
Blackened Mahi Mahi
- Wild Caught Mahi Mahi Filets: Costco sells a bag of frozen Mahi Mahi fillets that are wild-caught, and so delicious! Plus they’re a great price. Make sure they are thawed and patted dry with a paper towel before cooking. You can also use fresh Mahi Mahi if preferred.
- Coconut Oil: Or your favorite neutral cooking oil. Avocado oil or olive oil are good options as well.
- Avocado & Lime Wedges: Optional, for garnish. You can swap the lime for lemon juice if preferred!
Recipe Step by Step
- Make the spice blend by combining all the dried spices on a plate or a small bowl and stirring with a fork to combine.
- Heat a medium-sized skillet (I used a cast-iron skillet) over medium-high heat. While it is heating up, dredge the fish filets in the cajun dry rub, and coat evenly.
- When the pan is warm, add the coconut oil, and cook the spice-rubbed fish until cooked through. The cooking time will depend on the thickness of your fish. Typically about 3-4 minutes per side. The fish is cooked when it flakes easily and reaches an internal temperature of 145 degrees F.
- Serve warm. Top with sliced avocado and wedges of lime. I love serving mine on top of my coconut lime rice or cauliflower mash.
Expert Tips
- Spice Level: 1/2 teaspoon cayenne pepper will make this mild spicy. If you like it spicier, feel free to add more. If you are heat sensitive, add less or even leave it out so it is more kid-friendly. You can also swap the cayenne for chili powder if that’s what you have on hand.
- Fish Alternative: This recipe will work for any firm fish filet. I’ve also done this with halibut, salmon, and sole. Use any wild-caught fish of your choice!
Serving Tips
- If you have the time and it works with your diet, I must insist you make my coconut lime rice to go along with this. All of the flavors together are just too good!
- For a low-carb option, serve with cauliflower rice or mashed cauliflower.
- You can also serve this as fish tacos which have a delicious flavor and are one of the best ways to eat this blackened fish!
Storage Tips
- Store leftovers in an airtight container for up to 3 days. Reheat over the stovetop in a skillet with a bit of oil until the fish is warmed through.
- To freeze, wrap the cooked and cooled fish tightly in plastic wrap. Then place it into a freezer-safe container. Store for up to 3 months. Thaw and reheat over the stovetop. If stored any longer, cooked fish can have a strange texture, so be sure to eat it within 3 months.
Recipe FAQs
Yes! With just a few simple spices and a bit of oil, this blackened Mahi Mahi is a healthy, low-carb, low-calorie meal with tons of protein, healthy fats, and other nutrients. It is also lower in mercury than other popular fish.
Mahi Mahi is dolphinfish. Not related to Dolphins in any way, it’s a white fish that is found in the Atlantic, Gulf of Mexico, and the Caribbean.
It has a mild flavor, with a taste and texture similar to halibut and swordfish.
More Seafood Recipes to Love!
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Easy Blackened Mahi Mahi with Cajun Dry Rub
Ingredients
Blackened Cajun Spice Rub
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper*
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Blackened Cajun Mahi Mahi
- 2 6-oz wild caught Mahi Mahi** filets, thawed and patted dry
- 1 tablespoon coconut oil
- 1 avocado, sliced
- lime wedges for serving
Instructions
- Make the spice rub by combining all the dried spices on a plate and stirring with a fork to combine.
- Heat a medium size skillet over medium high heat. While it is heating up, dredge the fish filets in the spice rub and coat evenly. When the pan is warm, add the coconut oil, and cook the spice rubbed fish until cooked thru. Cooking time will depending on the thickness of your fish. Typically about 3 to 4 minutes per side.
- Serve warm. Top with sliced avocado and wedges of lime. I love serving mine on top of my coconut rice.
Notes
Expert Tips
- Spice Level: 1/2 teaspoon cayenne pepper will make this mild spicy. If you like it spicier, feel free to add more. If you are heat sensitive, add less or even leave it out so it is more kid-friendly.
- Fish Alternative: This recipe will work for any firm fish filet. I’ve also done this with halibut, salmon, and sole. Use any wild-caught fish of your choice!
Serving Tips
- If you have the time and it works with your diet, I must insist you make my coconut lime rice to go along with this. All of the flavors together are just too good!
- For a low-carb option, serve with cauliflower rice or mashed cauliflower.
Storage Tips
- Store leftovers in an airtight container for up to 3 days. Reheat over the stovetop in a skillet with a bit of oil until the fish is warmed through.
- To freeze, wrap the cooked and cooled fish tightly in plastic wrap. Then place it into a freezer-safe container. Store for up to 3 months. Thaw and reheat over the stovetop. If stored any longer, cooked fish can have a strange texture, so be sure to eat it within 3 months.
30 Comments on “Easy Blackened Mahi Mahi with Cajun Dry Rub Recipe”
I made this tonight for dinner and my wife absolutely loved it! I went the extra mile and made the coconut lime rice and it was so good. It does not take a tone of time to make. I made a side of spicy sweet-potato fries with a little bit of local honey drizzled on them and it was perfect. Thank you for this recipe! I will be sure to make try others as well.
So I tried this tonight after finding the recipe last week looking for fish/paleo recipes since I need to do more of both and Whoa! So much better than I expected. I have been let down by recipes before, especially fish recipes. I ate it with the lime and avocado and just cut up a tomato and squeezed some more lime over them. It was so good. I loved the blackening seasoning. I will make a batch of that and just keep it for other stuff, the ones I try at the store always have way too much salt or celery seed. This was perfect. Thank you!!!!
My family loved this! So much flavor. I did cut the cayenne and pepper by half. My kids are 6,7,8,12 yr. old. So easy to make. Thank you.
I am so happy to hear that Bonnie! And your kids sound like great eaters! No way I would have eaten fish when I was a kid. You must be a great mom to get them eating so healthy. And smart cutting the cayenne pepper in half, the less spicy the better for little kids. Thanks for taking the time to let me know you liked my recipe! Means a lot : )
I have made this mahi mahi several times and it never fails me! Love how easy, healthy and juicy it is! Thanks for the great recipe!
Yea! So glad you like it Chelsea! I love the spicy mixed with the cool and creamy avocado. Thanks for letting me know you liked my recipe! Made my day!
Wow! I made this last & it was a huge hit, even with the kids. I was amazed that such a simple recipe packed so much flavor. I didn’t make the rice but will definitely add it next time. Avocado & lime were the perfect compliments to the spicy fish. Excellent!
I am so happy to hear that Alisa! And I love that your kids liked it too! I was such a baby when it came to anything even barely spicy. Your kids sound like great eaters! Thank you for taking the time to tell me you liked my recipe. You made my day!
HOLY YUMMY!! This looks insanely delicious! I bet it would be fab with some oven-roasted veg, too!! Adding this to my list for my first week of the Whole30! I cannot wait to try it! Have you ever used this rub on any other proteins?
I never liked any spice growing up either! But I’m starting to come around and I enjoy some spice every now and then. Love how much flavor you loaded onto that salmon!
I LOVEEEE spicy! And we always have Mahi in the freezer! SO trying this recipe this weekend! And of course your photos are just gorgeous as usual! Pinned!
Natalie, I’ve loved spice for so long and my spice meter is so off the charts, chefs have come out from the kitchen to meet me because I can handle such high heat. However, I can totally relate to where you are coming from, because my husband was the same as you. He had to grow into spicy foods right after he married me. :-) It was eat spicy or go hungry! Haha. Not exactly the way to learn. However, I will tell you – I absolutely love this recipe – and it’s so pinned! And btw, thank you for the blog love! xoxo
This dish looks so incredible, Natalie! I love that you added the avocado on top too. I bet this is so perfect with your coconut lime rice, I love that recipe ;)
This looks amazing! SO perfectly blackened! I have always loved spicy foods and I know I’d love this!! :)
Yum – that mahi mahi looks SO delicious!! And I LOVE the blackened spices, it’s one of my favorites! :)
I love anything that’s spicy. We are trying to teach Briana and get her used to it as well. This is my perfect dinner right here. Light, spicy and deliciously healthy.
I was like you when I was younger, and I’m not sure if my taste buds have just dulled with age or what, but I love spicy food now! This looks delicious, and the avocado topper sounds perfect. And you can bet I’d be serving it up with your coconut lime rice! Thanks for linking up my blackened salmon recipe. :)
I couldn’t eat spicy foods when I was younger either while my brothers were the spice champions. Now I can’t get enough so I absolutely love this Cajun mahi mahi! It looks incredible and so full of flavor! It sounds perfect with your coconut lime rice!
I love spicy food and I especially love Cajun spices! So yum :)
Mahi mahi is so good! I haven’t had it in awhile, and I have never tried it blackened! This sounds like a perfect summer meal!
I love mahi mahi, I love spicy, I love avocado – this looks so so good! I can’t wait to try it. That rice also looks fantastic!
Oh, I was the same way about anything spicy when I was little too! Wouldn’t touch the spicy stuff with a ten-foot pole. I think I drove my macho-tastebud big brothers insane with that certain pickyness. LOL.
But now? BRING ON all the spice-covered stuff! Including this gorgeous fish. Holy moly, girl I’m drooling! It looks so packed with flavor and I love that you served it on cauli rice! Adding this one to the dinner menu!
I can handle a little bit of spice, but nothing too out of control! This mahi mahi looks fantastic, Natalie! I love the rub on here. Sounds so delicious! You are reminding me that I need to cook with this fish more, as it’s one of my favorites!