Not So Blackened Mahi Mahi

Prep Time	Cook Time
<5 mins + 30 mins warming time	10 mins

Servings: 2

Carbs per Serving: 0g

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This recipe needs

• 2x mahi mahi fillets
• 2 Tbsp solid fat (any) or oil (any)
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Extra to add

• 1/8 tsp cayenne pepper per fillet

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How to make it

• 2x 200g mahi mahi fillets

Remove the mahi mahi from the fridge about 30 mins before cooking.

Using kitchen paper dry the mahi mahi on each side.

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• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• cayenne pepper

Mix all the above ingredients in a bowl (if you like the extra heat also add the cayenne pepper here).

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Rub both sides of both mahi mahi with spice rub.

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• 2 Tbsp solid fat/oil

Heat the fat/oil in a frying pan on medium high heat.

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Place the spiced mahi mahi skin side down and cook for 4 mins.

Flip the mahi mahi over and cook for another 4 mins.

If the mahi mahi is cooked (the recommendation is for a meat thermometer to read 48-52 deg C or 120-125 deg F) remove it from the heat.

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Blog, blog, blog 🙂

In Malta mahi mahi goes by the name of lampuki and during lampuki season it is quite widely available so on a shopping trip recently I bought a bag full for experimentation in the kitchen.

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