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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Blackened Mahi-mahi (or other fish) Recipe

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This recipe for Blackened Mahi-mahi (or other fish) is from Cooking on the Hook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• Mahi-mahi filets, ½ inch thick
• Blackening Seasoning Mix (see recipe in Rubs section)
• Butter (1 T per filet)
• A REALLY good vent on your stove!
Directions:
Directions:
• Melt butter and place in a shallow dish or plate
• Dip filet in butter on both sides
• Sprinkle both sides liberally with blackening seasoning
• Heat a heavy skillet (cast iron is best) on high until it is white hot
• Turn on your vent!!
• Put filets in skillet
• Cook two to three minutes per side. They will be blackened.

• Serve with cheese grits and asparagus
Personal Notes:
Personal Notes:
I have set off a few smoke alarms with this recipe. The butter smokes. I will say it was worth it! If you have the luxury of an outdoor stove, use it.

Paul Prudhomme made Blackened Redfish famous. I like most fish prepared this way; but Mahi-mahi especially.

Mahi-mahi is also known as Dorado and Dolphinfish. No, not the mammals we all love.

 

 

 

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