Easy Grilled Blackened Mahi-Mahi

Last summer, I discovered this incredible blackened mahi-mahi recipe during a fishing trip in Florida. The combination of smoky spices and that perfect char from the grill creates such an amazing contrast with the flaky, mild fish. My family now requests this every time we fire up the grill, and I love how it comes together in just 15 minutes. The secret is getting your grill screaming hot and not moving the fish until you get that beautiful crust.

aka The Florida Fisherman’s Favorite

Ingredients

• 4 mahi-mahi fillets (6 oz each, about 1 inch thick)
• 2 tablespoons avocado oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• Lime wedges for serving

Instructions

1. Prepare the blackening spice: In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, cumin, cayenne, salt, and black pepper. Mix thoroughly until well combined.
2. Season the fish: Pat mahi-mahi fillets completely dry with paper towels. Brush both sides with avocado oil, then generously coat with the blackening spice mixture, pressing gently to help it adhere.
3. Preheat the grill: Heat your grill to high heat (450-500°F). Clean and oil the grates to prevent sticking.
4. Grill the fish: Place fillets on the hottest part of the grill. Cook for 4-5 minutes without moving, until you see a dark crust forming. Flip carefully and cook another 3-4 minutes until fish flakes easily with a fork and internal temperature reaches 145°F.
5. Finish and serve: Remove from grill and immediately drizzle with fresh lime juice. Garnish with chopped cilantro and serve with lime wedges.

Tips

• Fish selection: Choose fillets that are similar in thickness for even cooking. Fresh is best, but if using frozen, thaw completely and pat very dry.
• Don’t flip too early: The fish will release naturally when it’s ready. If it’s sticking, give it another minute.
• Heat control: If your grill gets too hot and the spices start burning, move fish to a cooler part of the grill to finish cooking.
• Make it milder: Reduce cayenne to ½ teaspoon for less heat, or omit entirely for kid-friendly version.
• Storage: Leftover fish keeps in the refrigerator for 2 days and makes excellent fish tacos the next day.