Preheat your skillet or grill over medium-high heat. You want it to be hot enough to create a sear but not so hot that it burns the spices.
Pat the Mahi Mahi fillets dry with a paper towel to remove any excess moisture. This will help the spices adhere better to the fish.
Generously coat both sides of each fillet with the blackening spice blend. Press the spices into the fish to ensure even coverage.
Drizzle olive oil or melted butter over the seasoned fillets. This will help create a beautiful crust and prevent the fish from sticking to the skillet or grill.
Carefully place the fillets onto the preheated skillet or grill. Cook for about 3-4 minutes per side, or until the fish is opaque and easily flakes with a fork.
Once cooked, remove the fillets from the heat and let them rest for a couple of minutes. This allows the juices to redistribute and ensures a moist and tender final product.
Serve the blackened Mahi Mahi with lemon wedges on the side. Squeeze some fresh lemon juice over the fish before taking a bite to enhance the flavors.
Use a cast-iron skillet or a grill pan for optimal heat distribution and retention. These types of pans are excellent for creating a sear and will give your fish a beautiful crust.
Make sure your skillet or grill is preheated to the right temperature. If it's not hot enough, the fish won't blacken properly. If it's too hot, the spices may burn before the fish is fully cooked.
Don't overcrowd the pan or grill. Leave enough space between the fillets to allow for even cooking and proper browning.
Resist the temptation to flip the fish too soon. Let it cook undisturbed for a few minutes before flipping to ensure a crispy crust forms.
Don't be afraid to adjust the level of spiciness in the blackening spice blend. Feel free to experiment with the amount of cayenne pepper or other spices to suit your taste preferences.
