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A side image of a blackened mahi mahi filet with guacamole.

Blackened Mahi Mahi with Chunky Guacamole

Mahi mahi fillets coated in blackening seasoning then pan fried in butter until crispy on the outside and tender and flaky on the inside. The blackened fillets are topped with a simple creamy and cooling guacamole.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine American
Servings 4
Calories 432 kcal


  • 1 large cast-iron skillet


For the guacamole

  • 2 avocados pitted and chunked
  • 1/4 red onion diced
  • 1/4 cup cilantro leaves roughly chopped
  • 1 lime juice of
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the mahi mahi

  • 24 ounces mahi mahi fillet (if frozen, thawed), skinless, cut into 4 fillets
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon canola or avocado oil
  • 1 - 2 tablespoons salted butter
  • 1 lime cut into wedges


For the chunky guacamole

  • Combine avocado chunks, red onion, cilantro, lime juice and salt and pepper. Adjust seasoning to your liking. Set aside.

For the mahi mahi

  • To make the blackening seasoning, combine onion powder, paprika, garlic powder, thyme, oregano, salt and pepper together in a small bowl. Mix well.
  • Using a paper towel or kitchen towel, pat the mahi fillets very dry on both sides. This will help the fish develop a nice crust.
  • Sprinkle the blackening seasoning liberally on all sides of the fillets. Using your hands, press the seasoning into the fish.
  • Add oil and butter to a large cast-iron skillet over medium high heat. (Be sure to turn the exhaust fan on and open kitchen windows, as blackening can create quite a bit of smoke.) When pan is hot, carefully add the fish. Cook fillets for 3-4 minutes, until a nice dark crust appears on one side. Flip mahi and cook another 3-4 minutes, until cooked through. Cooking time will vary depending on the thickness of the filets. Mahi is cooked through when the internal temperature reaches 135-140 degrees F in the center of the thickest part of the fillet, as measured with a meat thermometer. Fish will have turned from translucent flesh to white and opaque throughout and will flake easily with a fork.
  • Remove from skillet.
  • Serve mahi mahi with a dollop of chunky guacamole and lime wedges.


Calories: 432kcalCarbohydrates: 14gProtein: 34gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 147mgSodium: 663mgPotassium: 1275mgFiber: 8gSugar: 2gVitamin A: 858IUVitamin C: 22mgCalcium: 70mgIron: 3mg
Keyword Blackened Mahi Mahi
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