Blackened Mahi-Mahi with Roasted Red Peppers

Today I grilled for the very first time. It was AMAZING! Seriously though, grilling was probably the most fun I’ve had cooking in a while. And I totally felt manly while doing it. Oh yeah.  Anyway, I grilled two things that I have really been looking forward to making: Blackened Mahi-Mahi and Roasted Red Peppers. I tried blackened Mahi-Mahi back when I was in the Outer Banks and I really enjoyed it so I wanted to try cooking it myself. A few nights ago I saw this recipe while browsing through Reddit and decided to adapt the seasoning for my fish.

Hey look! I have a new format for recipes! From now on, I will be including a .pdf with a format similar to this but with additional instructions that you can download or print at the bottom of each post. I’ll be going through and adding this to a few selected older posts.

For the Roasted Red Peppers, all we’re going to do is cut them into quarters and lay them out on the grill. Mine were on for about 10 minutes for each side, they should look a bit charred and burnt, but once you take them off, let them sit for a few minutes and peel the skin off. The insides will have a smooth, smokey taste to them. So simple and easy too. If you want, sprinkle some salt and pepper on them after you peel them but they are fantastic on their own.

Blackened Mahi-Mahi like this is honestly extremely simple to make. Take a cast iron skillet and put in on the grill upside down like in the picture. We’re doing this so that any juices from the fish will just run off the sides instead of pooling and ruining the blackened crust on the outside. Heat the grill as hot as it can get, like CRAZY hot. While that is heating, mix all the spices together. Then take your fish, brush it with the melted butter, and coat each side with a health dose of the spices. I didn’t use all of mine, but you really want to get a ton on there. By this time your skillet should be nice and burning hot, so just drop a fillet of fish down on this and close the lid to the grill. The time to cook will vary a bit, mine took around 5 minutes per fillet, just make sure you check it before you pull it off. Oh and try to only flip the fish once.

The fish should turn out with a crisp crust and a very moist inside. Simply delicious, with almost no work at all! It works really well with the roasted red peppers too! If you’re new to grilling and you want something to try out that isn’t too difficult, check this out, it was a great primer for me.

To download this recipe click here!