Easy Blackened Mahi Mahi with Cajun Dry Rub

5 from 16 ratings

Easy Blackened Mahi Mahi with Cajun Dry Rub

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!

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 285

Author: Natalie

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

US - Metric

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.

Video

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.

Nutrition