Blackened Mahi mahi

Our gone fishin' Wednesday adventure produced another delightful keeper to add to my every expanding recipe book.

Blackened Mahi mahi. 

Rylee and I had talked about making a blackened fish dish in the past and today was the day to give it a go. 

When we get to the counter of our local fishmongers, I always ask what is fresh and good today. Today's advice was the fresh Mahi mahi. This is a fish that I have not prepared before so I asked how he would prepare the fish. He graciously shared one of his favorite ways of cooking Mahi, added pointers, asked me a few questions, then found us two nice filets and packed them up. He then showed us the Blackened Seasoning mix that he uses, and advised me how to prepare the filets for cooking. 

Thanks Henry.

Last nights fare;

Blackened Mahi mahi with sides of fresh local sweet corn and sautéed Edamame. 

The filets (both sides) were brushed with Black garlic/Black truffle EVOO, grated black garlic, and then coated with a thin layer of the seasoning mix. The filets we then set aside (refrigerated) for about 1/2 hour.

Fillets prepped 

To cook the Mahi, I coated a heavy cast iron skillet with non-stick spray and a slight touch of duck fat. I heated the skillet on medium heat until the oil was hot, added the larger filet, let it cook for 1-2 minutes, then added the smaller filet and browned (blackened) both sides. Once the filets were almost cooked through I removed them from the heat and let them rest 2-3 minutes before serving. 

Wow, the seasoning was a perfect match for the Mahi mahi. 

Sauteing the Edamame 

Yum

I will be fine tuning this recipe in the near future and publish it when satisfied with the results.

Enjoy...

W