For an easy healthy fish dinner, Blackened Mahi Mahi is the star of the show. Mahi-mahi is a firm flaky fish with a slightly sweet taste. The blackened seasoning balances out the flavors and gives the fish its dark rich coloring. The avocado-cilantro-lime sauce makes all the other flavors harmonize.
In a small bowl, combine onion powder, garlic powder, paprika, thyme, oregano, salt, black pepper and cayenne pepper.
Using paper towels, gently pat mahi mahi fillets dry.
Generously season the fillets on one side and press seasoning onto the fish. Turn fillets over and repeat seasoning on the second side.
In a large skillet over medium-high heat, add the butter and oil and heat until butter has melted and oil is shimmering. Add the fillets to the skillet and cook, undisturbed, for 5 to 7 minutes or until golden brown and fish releases readily from the pan. Turn fillets and cook 3 to 5 minutes or until fish is opaque and flakes easily when tested with a fork.
Transfer fillets to serving plates. Serve with lemon wedges.
Avocado Cilantro Sauce
In a food processor or blender, add the avocado, cilantro leaves, kosher salt, and ½ teaspoon lime juice. Blend ingredients. Continue blending, slowly adding in the water through the tube, until sauce is your desired consistency. Add more lime juice to taste.
VariationsBlackened Mahi Mahi Tacos:Follow the steps for pan frying blackened mahi mahi. Cut the fish into chunks, add to warmed tortillas, top with Cabbage Slaw for Tacos, and drizzle with the Avocado-Cilantro Sauce.Remoulade Sauce.You can make your own or use a store-bought brand. One of my favorites is this Louisiana Remoulade Sauce.