Blackened Mahi Mahi Food

BLACKENED MAHI MAHI

Steps:

• Rinse the fish and pat dry with paper towels.
• In a small bowl mix together the spices and set aside.
• Place a frying pan or cast iron skillet over high heat until it starts to smoke. Keep kitchen area well ventilated.
• Toss the mahi mahi in melted butter and then coat with spice mixture on both sides. Press spice mixture to adhere.
• Immediately sear on high heat 2-3 minutes per each side or until desired doneness is reached and center is cooked. Don't overcook as it will dry out. Serve immediately with slices of lemon and steamed rice.

BLACKENED MAHI MAHI

Steps:

• Preheat oven to 450 degrees F.
• Line a sheet pan with foil and coat with 3 Tbsp. of olive oil.
• Lay the thawed Mahi Mahi fillets onto the oil.
• In a small bowl, combine the blackening spices and mix to combine.
• Thoroughly coat both sides of the Mahi Mahi fillets with the seasoning mixture.
• Bake for 10-12 minutes or until flaky, and the internal temperature reaches 137 degrees F.
• Remove from oven and serve immediately. Serve with your favorite aioli, like this roasted chili aioli, or remoulade sauce.

Steps:

• In a small bowl, combine onion powder, garlic powder, paprika, thyme, oregano, salt, black pepper and cayenne pepper.
• Using paper towels, gently pat mahi mahi fillets dry.
• Generously season the fillets on one side and press seasoning onto the fish. Turn fillets over and repeat seasoning on the second side.
• In a large skillet over medium-high heat, add the butter and oil and heat until butter has melted and oil is shimmering. Add the fillets to the skillet and cook, undisturbed, for 5 to 7 minutes or until golden brown and fish releases readily from the pan. Turn fillets and cook 3 to 5 minutes or until fish is opaque and flakes easily when tested with a fork.
• Transfer fillets to serving plates. Serve with lemon wedges.
• In a food processor or blender, add the avocado, cilantro leaves, kosher salt, and 1/2 teaspoon lime juice. Blend ingredients. Continue blending, slowly adding in the water through the tube, until sauce is your desired consistency. Add more lime juice to taste.

BLACKENED MAHI MAHI

Steps:

• Combine all Kickin' Cajun Seasoning Mix ingredients in a small bowl.
• Pat fillets dry with paper towels. Season the fillets liberally with Kickin' Cajun Spice Mix on both sides, pressing the seasoning into the fish with your hands. Wash hands thoroughly.
• Place a large saute pan over medium-high heat and add butter and oil. When the fat is nice and hot, add the seasoned fish. Cook, undisturbed, for several minutes, until golden brown on one side. Flip fish over and continue to cook until opaque and completely cooked through.
• Squeeze lemon juice over the fish and serve.

BLACKENED MAHI MAHI

Steps:

• 1. Combine all Seasonings ingredients ( Onion Powder through Cayenne Pepper) in a small bowl.
• 2. Pat fillets dry with paper towels. Season the fillets liberally with Cajun Seasoning on both sides, pressing the seasoning into the fish with your hands.
• 3. Place a large saute pan over medium-high heat and add butter and oil. When the fat is nice and hot, add the seasoned fish. Cook, undisturbed, for several minutes, until golden brown on one side. Flip fish over and continue to cook until opaque and completely cooked through.
• 4. Squeeze lemon juice over the fish (optional) and serve.

BLACKENED MAHI-MAHI WITH PAPAYA-CITRUS SALSA (OR OTHER FISH)

Steps:

• To Make Blackened Spice Mix: In a food processor combine paprika, salt, garlic powder, onion powder, red pepper, black pepper, coriander, thyme leaves and oregano leaves. Pulse to combine well. Store in a clean air-tight glass jar. Keeps for about three months if it is moisture-free and cool. Note: this mixtures doesn't have to be processed, just mix together thoroughly.
• TIPS for preparing the mahi prior to cooking: Prepare the fish by cutting it into fillets no more than one-half-inch thick. This way the fish cooks quickly and finishes before the spice mixture is burnt and bitter. Cut thicker fillets into pieces by slicing them on a 30-degree angle for an even thickness. Remove all skin, fatty tissue and bones. Deep-chill the mahi-mahi in the freezer for about 30 to 60 minutes before cooking, but do not freeze it.
• To Make the Papaya-Citrus Salsa: In a medium bowl combine papaya, orange segments, lime juice, red onion (to your taste), green onions and cilantro. Season with salt and black pepper to taste. Refrigerate.
• To Cook the Mahi: Place a large, heavy, cast-iron skillet over medium-high heat and allow to warm until white hot, at least 15 minutes. Remember to use heavy insulated cooking gloves, long tongs or a long-handled spatula and turn on the exhaust fan to high.
• Pour the olive oil and melted butter into a shallow medium-size pan or plate. Pour the spice mixture into another shallow pan or plate. Remove the fish from the freezer. Dredge each piece through the olive oil/butter mixture on both sides to evenly coat, holding it above the oil for a few seconds to allow the excess to drop back into the pan. The oil coating should be very thin. Lay the mahi onto the spices and apply light pressure to adhere the spices to the fish. Turn over to completely enrobe both sides of the fish pieces with the spices. Lay the spice-coated fish onto a cookie sheet while repeating the coating process with the remaining fish.
• Carefully lay the spiced-coated mahi into the hot skillet without overlapping or crowding. Cook the fish until the spice mixture browns, about two minutes. Turn over and finish cooking, about two to three additional minutes, depending on the thickness of the fish. Remove to hot serving plates with a spatula, placing two slightly overlapping the pieces on the center of each plate. Depending on how large your cast iron pan, you may need to repeat this process.
• Divide the salsa in a band across the layered mahi or serve on the side. Garnish with the cilantro sprigs and serve immediately.