Blackstone Mahi Mahi (Blackened or Citrus Herb)
Mahi mahi is built for the Blackstone. It’s firm enough to flip without falling apart, has just enough fat to stay moist under high heat, and takes seasoning extremely well — both bold Cajun blackening and lighter citrus-herb preparations. The flat-top gives you the same dark, spiced crust that blackened fish restaurants achieve with cast iron, but with more surface area and more consistent heat.
Prep time: 5 minutes · Cook time: 10 minutes · Serves: 4
Griddle temperature: 375–400°F (medium-high heat)
Ingredients
Option A: Blackened Mahi Mahi
- 4 mahi mahi fillets (6 oz each, about ¾–1 inch thick)
- 3 tbsp butter or avocado oil
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- ½ tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
Option B: Citrus Herb Mahi Mahi
- 4 mahi mahi fillets (6 oz each)
- 2 tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp dried basil or Italian seasoning
- Zest of 1 lemon + zest of 1 lime
- Salt and white pepper
- 2 tbsp butter to finish
Instructions
For Blackened Mahi Mahi
Step 1: Mix all the blackening spices together in a small bowl. Pat mahi mahi fillets dry. Coat both sides generously with the spice mix, pressing it in.
Step 2: Bring the griddle to medium-high (375–400°F). Add butter to the cooking zone.
Step 3: Place fillets in the butter. Cook without touching for 4 minutes — the spices will look dark and develop a slightly charred crust. This is correct — it’s “blackened,” not burnt.
Step 4: Flip once. Cook 3–4 more minutes until just opaque throughout and reading 145°F internal temperature.
Step 5: Serve with lime wedges, over rice or in fish tacos.
For Citrus Herb Mahi Mahi
Step 1: Pat fillets dry. Brush with avocado oil. Season with garlic powder, dried basil, lemon and lime zest, salt, and white pepper.
Step 2: Preheat griddle to 375°F. Add avocado oil.
Step 3: Sear first side 4–5 minutes until golden.
Step 4: Flip. Add a pat of butter alongside each fillet. Cook 3–4 more minutes, spooning the melting butter over the top of the fish to baste.
Step 5: Squeeze lemon over the finished fish. Serve with fresh herbs.
Tips
Blackened = bold. The blackening spice amount looks like a lot, but mahi mahi is firm and mild enough to handle it. Don’t be shy — a light dusting isn’t blackened fish.
Don’t move it early. Mahi mahi has collagen-rich flesh that grips the steel until the crust forms. Waiting 4 minutes before checking ensures clean release.
Fish tacos. Blackened mahi mahi makes exceptional fish tacos — flake after cooking, stuff into corn tortillas with shredded cabbage, lime crema, and avocado.
Internal temp. 145°F is the safe temperature for mahi mahi. At 145°F the flesh should be opaque white and flake cleanly in large chunks — not stringy, not translucent.
More flat-top recipes: Blackstone Fish Recipes · Blackstone Dinner Ideas · Blackstone Mexican Recipes
Frequently Asked Questions
What temperature do you cook mahi mahi on a Blackstone griddle?
375–400°F — medium-high heat. High enough to develop the crust (essential for blackened mahi mahi), but controlled enough to cook through to 145°F without drying out the flesh.
How long does mahi mahi take on a Blackstone?
4–5 minutes per side for ¾-to-1-inch thick fillets — about 8–10 minutes total. Check internal temperature at 8 minutes. Mahi mahi is done when it reaches 145°F and flakes in large, clean pieces.
Is mahi mahi good for fish tacos?
Excellent. Blackened mahi mahi is one of the most popular fish taco proteins. Cook on the Blackstone with Cajun seasoning, then flake it into corn tortillas with cabbage slaw, lime crema, and pico de gallo. The texture holds up better in tacos than delicate fish like tilapia.