Not So Blackened Mahi Mahi
| Prep Time | Cook Time |
|---|---|
| <5 mins + 30 mins warming time | 10 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.
