14. Blackened Mahi-Mahi
INGREDIENTS
4 x 8-oz. Mahi-Mahi filets.
2-tablespoons grass-fed butter.
1-tablespoon melted extra-virgin coconut oil.
1-lemon – quartered.
INGREDIENTS – Cajun Spice Mix
1-teaspoon smoked paprika.
1-teaspoon garlic powder.
1-½-teaspoons onion powder.
1-teaspoon thyme leaves.
1-teaspoon oregano leaves.
½-teaspoon cayenne pepper.
1-teaspoon Crushed Himalayan pink salt and cracked black pepper.
METHOD
Add all the ingredients of the Cajun spice mix to a small mixing bowl and whisk the combine. Remove the Mahi-Mahi fillets from the fridge, cut off the skin and pat dry. Spice the fish on both sides, pressing the mix into the fish.
Place a skillet over medium-high heat and add the butter with the oil. Wait till it melts and then add the seasoned fish to the skillet. Cook for 4-minutes a side to allow the spices to crust up the flesh.
Squeeze fresh lemon juice over the fish and serve with lemon wedges on the side.
COOKING TIP: Always pat the fish dry after removing it from the fridge. A dry surface allows the flesh to absorb the flavors of the spice and it makes it easier to develop a crust in the skillet.