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Recipes

Blackened Mahi-mahi

Yield: 4 filets

Allergens

Ingredients

• 4 Mahi Mahi Filets (4 oz each)

• 1.5 Tbsp Cajun Seasoning

• 1 Tbsp Herbes de Provence Seasoning

• ½ tsp black pepper

• 4 oz butter

• 1 Tbsp Sun Coco oil

• Fresh lemon juice from ½ lemon

 

Instructions

1. Pat dry fish filets.

2. Whisk together Cajun seasoning, Herbes de Provence seasoning, and black pepper in a small bowl.

3. Liberally coat both sides of each filet with seasoning. It really should be caked on! Let sit or refrigerate until frying pan is heated and ready to go.

4. Using a cast iron skillet or thick-bottomed frying pan, warm over high heat. Once hot, add butter and oil. When butter is nearly melted, you can add your fish.

5. Add thicker filets first as they will take slightly longer to cook. Fry on each side for 2 to 4 minutes depending on thickness. You will begin to see the fish turn white, which should be a signal that it is ready to flip. Fish should flip easily, if it is “stuck” to bottom of the pan, add a little more butter and/or let fry a little longer.

6. After removing fish from frying pan, squeeze fresh lemon juice over filets. Serve warm with Sweet Corn Salad and Watermelon-Mango Salad 🙂