Ginger Lime Blackened Mahi Mahi
This blackened mahi mahi recipe is a quick and easy way to enjoy a delicious and flavorful fish dish. The fish is seasoned with a blend of ginger, paprika, cayenne pepper, garlic powder, onion powder, sea salt, and black pepper, then cooked in a hot skillet until it is blackened on both sides. The lime juice adds a bright and refreshing flavor to the fish and helps to balance out the heat from the spices. This dish is perfect for a quick and easy weeknight meal or for a special occasion.
The origins of blackened fish can be traced back to the Cajun and Creole cuisines of Louisiana. In the early 1900s, chefs in New Orleans began to experiment with cooking fish in a cast-iron skillet over high heat. They would often add a blend of spices to the fish, such as paprika, cayenne pepper, and garlic powder, to create a blackened crust. This cooking method quickly became popular and spread throughout the United States. Today, blackened fish is a staple of many Cajun and Creole restaurants and is also enjoyed by home cooks around the world.
Ginger Lime Blackened Mahi Mahi Ginger Lime Blackened Mahi Mahi Ginger Lime Blackened Mahi Mahi Ginger Lime Blackened Mahi Mahi
Prep time: 10 | Cook time: 10 | Serves: 4
Ingredients
  • 4 mahi mahi fillets
  • 2 tbsp olive oil
  • 2 tsp ground ginger
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 limes, juiced
Instructions
  1. In a small bowl, mix together the ground ginger, paprika, cayenne pepper, garlic powder, onion powder, sea salt, and black pepper to create the blackening seasoning.
  2. Rub the seasoning mixture evenly over both sides of the mahi mahi fillets.
  3. Heat olive oil in a skillet over medium-high heat.
  4. Add the seasoned mahi mahi fillets to the skillet and cook for 4-5 minutes per side, or until the fish is cooked through and blackened.
  5. Drizzle the lime juice over the cooked fillets before serving.
Why It Works
  • The high heat of the skillet creates a Maillard reaction on the surface of the fish, which results in a blackened crust that is crispy and flavorful.
  • The blend of spices adds a complex and flavorful crust to the fish.
  • The lime juice adds a bright and refreshing flavor to the fish and helps to balance out the heat from the spices.
  • This cooking method is quick and easy, making it perfect for a weeknight meal.