Fish,  Main Dish,  My Paleo Kitchen,  Recipes,  Western Winners

Not So Blackened Mahi Mahi

Not so Blackened Mahi Mahi
Not So Blackened Mahi Mahi – Simple!
Prep TimeCook Time
<5 mins + 30 mins warming time10 mins

Servings: 2

Carbs per Serving: 0g


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

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.


  • 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).


Rub both sides of both mahi mahi with spice rub.


  • 2 Tbsp solid fat/oil

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


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.


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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