Member's Mark Blackened Mahi Mahi​

Prep Time 5 min
Cook Time 15 min
Servings N/A


  • Member's Mark Wild Caught Mahi Mahi Portions, 4 filets
  • Member's Mark Granulated Garlic, 1 tsp
  • Member's Mark Granulated Onion, 1 tsp
  • Member's Mark Spanish Paprika, 1 1/2 tsp
  • Member's Mark Thyme, 1 tsp
  • Member's Mark Oregano, 1/4 tsp
  • Member's Mark Basil, 1/4 tsp
  • Member's Mark Sea Salt, 1/2 tsp
  • Member's Mark Black Pepper, 1/4 tsp
  • Member's Mark Cayenne Pepper, 1/4 tsp
  • Member's Mark Unsalted Sweet Cream Butter, 4 tbs, divided
  • Member's Mark Mango Salsa Lime


  1. Thaw mahi filets in refrigerator overnight (or under cold running water in sealed package).
  2. Open fish and pat completely dry with paper towels.
  3. In a small mixing bowl, combine garlic, onion, paprika, thyme, oregano, basil, salt, pepper and cayenne.
  4. In a small skillet, melt 2 tbs of the butter.
  5. Dredge the mahi filets in the melted butter. Then season very generously with the blackened seasoning mix.
  6. Heat a cast-iron skillet to medium heat. Add the other half of butter and allow it to melt. Place the seasoned mahi into the melted butter.
  7. Cook the mahi for 4 minutes, undisturbed. Flip the fish and cook the other side for another 4 minutes or until internal temperature reaches 145°f and easily flakes.
  8. Remove the blackened fish from the pan and serve immediately. Top each filet with mango salsa. Serve with lime wedge.