remarkable blackened mahi with the most unforgettable mashed cauliflower

Blackened mahi-mahi will spice up your dinner so you can take a break from the ordinary! Not to mention the nutrient-dense whole foods will leave you energized and satisfied.

Enjoy perfectly seared, smoky, mahi mahi paired beautifully with creamy, herb-seasoned mashed cauliflower. Add a green veggie like sauteed green beans or a salad and you have an easy, healthy, amazingly delicious weeknight meal.

If smokey, slightly cajun flavor isn’t quite your thing, simply substitute regular paprika.

what is blackened mahi mahi?

Blackened mahi (or other firm-fleshed fish or meat) is dredged in a combination of herbs and spices, before being cooked in a hot pan (traditionally cast iron). The result is pieces of meat or fish with a deep brown to black crust around the outside.

mahi mahi sidedish – herbed mashed cauliflower

Mashed cauliflower makes the perfect mahi mahi side dish. To start, boil or steam the cauliflower until it’s soft. Once it is finished, remove the cauliflower from the water.

Add the cauliflower to a food processor or use a hand held immersion blender if you have one. You can also use a potato masher.

Add garlic, olive oil, and a little bit of water (start with a tablespoon or 2 and add more if necessary) to the food processor and blend until smooth. Do the same if you’re using an immersion blender. Once it’s smooth, mix in the freshly chopped herbs and add sea salt and ground black pepper to taste.

how do you make blackened mahi mahi?

First, pat the mahi dry with a towel. Season the filets with the spice mix liberally, pressing into the sides of the fish.

how to blacken mahi mahi in a pan

When it’s time to cook the mahi, it’s important to get the pan to the right temperature. To do that, place a pan on the stove and heat at a medium to medium high temperature. Don’t go too high, too fast or the heat will not be even.

You can check to see if the temperature is right by pouring 1/8 teaspoon of water in the pan. If it jumps around and then comes back together to form one small ball that bounces around, you’ve got the perfect temp! If the water just scatters and burns off, it’s not ready. Try again in a minute or 2. 

When the water forms the ball, it’s time to add the oil (turn the heat down slightly). The oil should cover the bottom of the pan and shimmer! For more detailed instructions on how to perfectly sear fish, check out this site.

Add the mahi mahi to the pan (do in batches so you don’t overcrowd the pan). Cook, undisturbed for 2-3 minutes, until golden brown on one side. Flip and cook the other side for 2-3 minutes. The fish is done when it’s opaque.

how to serve blackened mahi mahi

To serve, place the blackened mahi-mahi over herb mashed cauliflower and squeeze lemon juice over the fish. Top with sea salt, ground black pepper, and fresh herbs.

what to serve with mahi mahi

Some fantastic mahi-mahi sides include roasted or sauteed veggies like sautéed green beans with shallots and garlic or herb-roasted sweet potato fries that would be delicious with this meal. You could also have a cup of slow-cooker butternut squash soup or creamy broccoli soup on the side.

Other whole30/paleo recipes you’ll enjoy:

• mahi mahi with strawberry green apple salsa 
• easy breezy salmon with herbed mustard sauce
• steak fajita stuffed sweet potatoes
• butternut squash noodles with chicken & cream sauce
• copycat in-N-out burger

what if you could…

enjoy desserts without feeling guilty afterward?

Life can still be sweet without refined sugar! Whether you need to lose weight, reduce your carb intake due to medical issues, or are simply looking for healthy recipes the entire family can enjoy, we’ve got just the guide to get you started!

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remarkable blackened mahi with the most unforgettable mashed cauliflower

5 from 7 votes

Recipe by Karen Lachman Course: DinnerCuisine: American, CajunDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

215

kcal

Blackened mahi-mahi, seasoned with the perfect blend of herbs and spices. Paired with flavorful, creamy herbed mashed cauliflower. Easy, healthy, and totally tasty!

Ingredients

• Mashed Cauliflower

• 1 head head of cauliflower, cut into florets

• 1 tbsp. olive oil

• 2 cloves garlic, minced

• 1-2 tsp. fresh herbs (thyme, rosemary, sage, chives)

• Sea or Kosher salt & fresh ground black pepper to taste

• Mahi-Mahi

• 4 6-oz mahi-mahi filets

• 2 tbsp. olive oil

• 1 lemon

• 1.5 tsp. onion powder

• 1 tsp. garlic powder

• 1 tsp. smoked paprika

• 1 tsp. dried thyme

• 1 tsp. sea salt

• 1/2 tsp. fresh ground black pepper

Directions

• To make the cauliflower
• Add cauliflower pieces to boiling water (or steamer) and cook until soft.
• Remove cauliflower from pot and add to food processor (if using immersion blender, drain some of the water).
• Add garlic, olive oil, a little of the remaining cauliflower water and salt to the food processor. Blend to the desired consistency. Finish by folding in fresh herbs. Season with sea salt and ground black pepper.
• To make the mahi-mahi
• Combine spices in bowl. Set aside
• Pat filets dry with paper towels. Season liberally with spice mix, pressing seasoning into the fix. 
• Place a large sauté pan over medium to medium-high heat. When the pan is hot enough (read notes) add the oil. Add mahi to the pan. Do not overcrowd – you may have to make in 2 batches. Cook, undisturbed, on 1 side for 2 minutes. Flip and cook on other side for 2-3 minutes. Fish is finished when opaque.
• Serve fish over mashed cauliflower. Squeeze lemon over fish. Enjoy!

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