Blackened Mahi Mahi???

Carolina Q

I've never had much luck with blackening fish, but want to give it another try tonight. Does anyone have any suggestions to improve this seasoning or does this sound about right?

1 tbsp. sweet paprika
2 1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne pepper
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. dried oregano

Also, I'm thinking grid on the fire ring, fish directly on grid. What dome temp? 600*? Higher? And how long per side? Fillets are 1+" thick.

Thanks!!

Serial Griller

do a search for blackened catfish posted by Grandpas Grub.
He seems to have that down pretty good.
Jon

BobS

I really think that you need a CI slillet or griddle to be successful blackening fish. You need to preheat the skillet for seveal minutes at 600+

I put the butter over the top of the seasoning on the first side to hit the pan. The pan is hot enough to cause the butter to burst into flame.

I have never made my own seasoning, but I like Paul Prudhomme's.

You have to be careful, but it is not that hard and the results are great. I love mahi mahi!!!

Carolina Q

So, seasoning, then melted butter, then hot CI. How long do you think per side for mahi that's over an inch thick?

Guess I'll head to the store and get some Prudhomme's seasoning.

BobS

To be honest, I think it might be tough to cook a 1" fillet, as true blackened fish, without burning the outside.

I have never tried. I have had some that were over a half inch, but not really close to an inch.

If you do not want to split the fillet, I would probably go a little cooler on the grill (say 500) and cook about 3 minutes on the first side and 2 on the second. You will have to judge a little when you make the turn.

This will probably be more bronzed than blackened, but it will be wonderful anyway.

Here is a helpful bit of information I picked up on another forum. Note that I only put the butter on the first side. My thought is I do not need the extra butter in the pan and it is so hot it is going to melt and runn off anyway.

Blackened and Bronzed Fish
Chef Paul Prudome via Tragernator on Addicted To BBQ Forum

"Blackened Fish Filets
Makes 6 servings
If you don't have a commercial hood vent over your stove, this dish will set off every smoke alarm in your neighborhood! It's better to cook it outdoors on a gas grill or a butane burner.
Find this recipe and more in Chef Paul Prudhomme's Always Cooking!.

ingredients
3 tablespoons Chef Paul Prudhomme's Seafood Magic®
OR Chef Paul Prudhomme's Blackened Redfish Magic®
OR Chef Paul Prudhomme's Meat Magic®
OR Chef Paul Prudhomme's Barbecue Magic®
OR Chef Paul Prudhomme's Fajita Magic®
OR Chef Paul Prudhomme's Magic Seasoning Salt®
OR Chef Paul Prudhomme's Magic Salt Free Seasoning®
1/2 stick unsalted butter (melted) or oil
6 (8 to 10 ounce) fish filets (firm fleshed fish such as red snapper, catfish, redfish, salmon, or tuna steaks), at room temperature, cut about 1/2 inch thick
how to prepare
Heat a large cast-iron skillet over very high heat until it is extremely hot (about 600°F).

Spread a little of the butter or oil on each side of the filets. Sprinkle one side with ¾ teaspoon of the Magic Seasoning Blend and place the filet in the heated skillet seasoned side down. Sprinkle the top side with ¾ teaspoon of the Magic Seasoning Blend. Cook, turning frequently until the fish starts to flake, about 4 minutes. Repeat with remaining filets. Serve each filet while piping hot.

Special note from Chef Paul: Because this method is simple, any variation will make a dramatic difference. Be sure the skillet is hot enough and absolutely dry. Be sure not to overseason - - the herbs and spices should highlight the taste rather than hide or overpower it. You don't want to overcook the filet - - there's a big difference between blackened and burned. Avoid a burned, bitter taste by wiping out the skillet between batches."

Bronzed

Bronzed Fish
Makes 4 servings
Bronzing is a wonderful cooking technique for meat or fish – and it's so simple. You actually roast one side of the meat or fish at a time on a heavy griddle or in a large, heavy aluminum skillet or electric skillet heated to 350 degrees.
Find this recipe and more in Chef Paul Prudhomme's Always Cooking!.

ingredients
3 tablespoons unsalted butter (melted) or oil
Four 4 1/2 ounce fish filets, each about 1/2 to 3/4 inch thick at the thickest part
1 tablespoon, plus 1 teaspoon Chef Paul Prudhomme's Seafood Magic®
how to prepare
Place a nonstick skillet over medium-high heat until hot, about 7 minutes.

As soon as the skillet is hot, lightly coat both sides of each filet with butter, then sprinkle one side with ½ teaspoon of the seasoning of your choice. Place the fish in the skillet, seasoned sides down and sprinkle the top sides of all the filets evenly with the remaining seasoning.

Cook until the undersides of the filets are bronze in color, approximately 2½ minutes. Watch as the fish cooks and you'll see a white line coming up the side of each filet as it turns from translucent to opaque; when one half of the thickness is opaque, the fish is ready to be turned. Turn the fish and cook approximately 2½ minutes longer. To test for doneness, simply touch the fish in the center - - properly cooked fish will have a stiffer texture than partially cooked fish. You also can use a fork to flake the fish at its thickest part - - if it flakes easily, it is done. Do not overcook as the fish will continue to cook even after you remove it from the heat. Serve immediately.

NOTE: You can turn the fish more than once or continuously until cooked to desired doneness. All cooking times are approximate.

NOTE: If you omit butter stages, bronzing produces delicious reduced-fat meat and fish dishes. Just spray fish or meat surfaces with nonstick cooking spray just before applying seasoning.


NOTE: If you do not have Chef Paul Prudhomme's Seafood Magic®, feel free to use any of our other seasoning blends, such as: Blackened Redfish Magic®, Meat Magic®, Shrimp Magic®, Fajita Magic®, Salmon Magic®, Magic Seasoning Salt®, Magic Salt-Free Seasoning®, or Barbecue Magic®.

Little Steven

Carolina Q,

Can't help with the thick filets but your spice mix looks good. You will definitely need a griddle or pan. I generally melt the butter and drizzle over the cold fish.

Steve

Sorry no glasses so if my spelling looks bad I'm typing from memory

Panhandle Smoker

I would go with a grilled filet and go with a thiner filet for blackening. I have blackened thick filets but thiner cuts yeild better results. In my opinion Mahi mahi is good without all the seasoning. Like Bob S said you will need a skillet or a c/i Griddle to get the blackening effect. Grilled Mahi mahi is great.

Carolina Q

Ok, thanks everyone. I'm going to try just grilling - with a little blackening seasoning for the flavor (and cuz it smells so good in the jar!) and some lemon wedges. I never have been very good with fish so we'll see. I know... TRUST THE EGG!

Next time, I'll do it right with some thinner cuts. Cat if I can find it, or maybe some tilapia.

Little Steven

Sorry folks, I don't generally melt the butter genetally Got glasses now and am good to go.

Steve

Carolina Q

Just finished a delightful meal. Did the fish on the grid with butter and a dash or two of Prudhomme's blackening seasoning. Cooked at 500-550 for FAR longer than I thought I would have to. Rare tuna is one thing, but I prefer most other fish to be actually cooked. Anyway, it was delicious and I appreciate all the advice. Next time I want to blacken something, I will buy fish accordingly.

Carolina Q

Steve, are you saying that you COULDN'T? :blink:


:evil:

BobS

I am glad it was a good meal.

FWIW tilapia is our standard choice for blackened fish. I have gotten some smaller mahi mahi fillets that are excellent too.

Panhandle Smoker

Talapia, Catfish, Red fish and even Gator are especially good blackened.

Kokeman

I have only done talapia. I use dizy pig swamp venom a little butter in a 500 cast skillet. about a minute on each side.

Carolina Q

Thanks, Eddie. I'll be sure and ask for gator next time I stop at my local Connecticut fish market. Who knows, maybe the guy's an FSU fan and has one in the the back room.

Side story... my son was coming up from NYC for my birthday and was planning to stop at the fish market to bring some fresh tuna. Well, he didn't get there until a little after 6PM which is when they close the counter. All the fish was covered and he was out of luck.

He found the manager and told him how he'd come all the way from the city, got stuck in traffic, dad's birthday, blah blah. They actually uncovered the fish and let him make his selections! They had a new person working there so they let her cut it up for him. Stuff like that doesn't always happen in CT.