Cajun Dry Rub Blackened Mahi Food
BLACKENED MAHI MAHI
Blackened mahi mahi has a flavorful crust of spicy blackened fish seasoning. Make this simple mahi recipe for dinner in only 15 minutes!
Provided by Kevin Is Cooking
Categories Dinners
Time 11m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 404 kcal, Carbohydrate 2 g, Protein 43 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 227 mg, Sodium 404 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BLACKENED MAHI MAHI
You can easily control the level of spiciness in blackened fish by making your own Cajun spice mix. This is a super fast, incredibly delicious way to add more seafood to your diet.
Provided by Valerie Brunmeier
Categories Main Course
Time 18m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 268 kcal, Carbohydrate 4 g, Protein 38 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 164 mg, Sodium 540 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CAJUN BLACKENING DRY RUB
I found this recipe in Cooking Light Annual Recipes 2008. It's being posted for ZWT. You can use this rub on white-fleshed fish fillets such as catfish or snapper, chicken breasts, shrimp, sprinkled on burgers or lightly oiled corn on the cob.
Provided by Dreamer in Ontario
Categories Cajun
Time 5m
Yield 1/3 cup
Number Of Ingredients 7
Steps:
- Mix all ingredient together and store in airtight container up to 2 weeks.
Nutrition Facts : Calories 237.9, Fat 9.9, SaturatedFat 1.6, Sodium 20988.3, Carbohydrate 45.1, Fiber 24, Sugar 6, Protein 11.3
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