Blackened Mahi Mahi
Ingredients
4 Mahi filets
1 lime
2 Tablespoon coconut oil
Blackened Seasoning:
½ Teaspoon paprika
½ Teaspoon cumin
½ Teaspoon garlic powder
½ Teaspoon onion, minced
¼ Teaspoon thyme
¼ Teaspoon black pepper
¼ Teaspoon sea salt
¼ Teaspoon chili powder
Directions
Preheat a cast iron skillet over medium/high heat.
Use a paper towel to blot the Mahi Mahi filets dry.
Combine ingredients for blackened seasoning in a bowl or ramekin. Mix well, then evenly spread onto a plate.
Juice the lime and brush both sides of the filet with the lime juice. This will give a tangy taste and help the seasoning to adhere.
Dip both sides of the Mahi Mahi into the seasoning to thoroughly coat.
Add coconut oil to the hot skillet. Swirl to coat the pan.
Next, add mahi mahi. Cook for 5 minutes per side.
The blackened seasoning will form a dark crust on the filets. Check to be sure the fish is cooked by using a meat thermometer (mahi mahi safe temp is 135 degrees F to 145 degrees F), or that it is opaque and flakes easily.
Serve with lime wedges and garnish with cilantro.
