Blackened Mahi-Mahi with Pan-Seared Vegetables

Broccolini, baby bok choy, red bell pepper, snow peas—all get sealed-in flavor with a quick pan-sear that enhances the natural taste of each vegetable. And it doesn't take much time: less than 10 minutes.

They pair well with sweet, mild mahi-mahi, and blackening the fish gives it a great char flavor to complement the pan-seared veggies. Blackening simply means coating pieces of meat, poultry, or fish with a spice mixture and searing them in a hot pan with a little oil or butter. Blackening spices commonly include black pepper, chile powder, garlic powder, onion powder, paprika, and cumin. I used some of these here, plus ground coriander.

Tip: When blackening food, it’s important not to disturb it as it cooks—usually one turn of the spatula or tongs will do. This helps ensure that each side is properly blackened while the inside stays moist and tender.

Serves 4

Ingredients

For the Vegetables

• 1 tbsp plus 2 tsp olive oil 
• 1 small bunch broccolini, thick ends trimmed 
• 1/2 large red bell pepper, cut into thin, 1-inch strips 
• sea salt 
• freshly ground black pepper 
• 1 cup chopped baby bok choy, stalks and leaves 
• 3 oz. snow peas, cut in half lengthwise (strings removed) 

Side Dish Vegetables 

Prepared Vegetables

For the Mahi-Mahi

• 1-1/2 tsp freshly ground black pepper 
• 1 tsp chile powder 
• 1 tsp garlic powder 
• 1/2 tsp smoked paprika 
• 1/2 tsp ground coriander 
• 4 5-oz. skinless mahi-mahi filets, about 1-inch thick 
• 1 tbs olive oil 
• sea salt 
• fresh lemon juice, for drizzling 
• chopped cilantro, for garnish 

Blackening Seasoning

Preparation

For the Vegetables

1. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Add the broccolini and red bell pepper and season with salt and pepper. Sear, stirring frequently, until beginning to soften, 4 minutes. 
2. Add the bok choy and snow peas to the skillet and drizzle with the remaining 2 teaspoons of oil. Sear, stirring frequently, until the vegetables are crisp-tender and lightly charred, 3 minutes.

Broccolini and Pepper Beginning to Sear

Bok Choy and Snow Peas Added

For the Mahi-Mahi

1. Combine the first 5 ingredients (through coriander) in a small bowl. Rub the filets with the spice mixture, coating both sides. Let stand 10 minutes. 
2. Heat a large, heavy skillet (preferably cast-iron) over medium-high heat and add the olive oil. Season the filets with salt and sear 3 minutes on one side. 
3. Turn and sear 2-3 minutes longer, until the fish is blackened and just cooked through.

Spice-Rubbed Fish 

Fish Beginning to Cook

Divide the mahi-mahi among 4 plates and drizzle lightly with fresh lemon juice. Garnish with chopped cilantro and serve pan-seared vegetables alongside. 

Blackened Mahi-Mahi with Pan-Seared Vegetables

Blackened Tuna Steaks with Horseradish Tartar Sauce

Blackening fish adds a lightly charred crust while leaving the flesh sweet and tender inside. And it couldn’t be simpler: rub on a few dark, savory spices—especially freshly ground black pepper—and let the fish stand for a little while, then sear it in a hot cast-iron skillet with just a little oil. That’s it.

Jarred, fresh horseradish (shredded) provides a flavorful difference in the tartar sauce, adding a tangy, nose-tingling bite. You’ll find the jars in the refrigerated section of your market—not in the condiment aisle where that white, creamy horseradish “sauce” is shelved. Skip that.

Tip: Keep the side dish simple. Here, I roasted some red fingerling potatoes, tossed in a little olive oil, salt, and pepper. Done.

Serves 2

Ingredients

• 2 tbsp light mayonnaise
• 1 tbsp jarred, fresh horseradish (shredded)
• 1 tbsp finely chopped dill pickle
• 1/2 tsp Dijon mustard
• sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp chile powder
• 1/8 tsp ground cumin
• 2 6-oz yellow-fin tuna steaks, about 1-1/4-inch thick
• 2 tsp olive oil

Preparation

1. Combine the mayonnaise, horseradish, dill pickle, and mustard in a small bowl. Season with salt. Cover and refrigerate at least 30 minutes. (May be made 1 day ahead.)

Horseradish Tartar Sauce

1. Combine the black pepper, chile powder, and cumin in a small bowl. Rub the spice mixture on both sides of the tuna and let stand 20 minutes.
2. Heat a cast-iron skillet over medium-high heat and brush with the olive oil. Season the tuna with salt and add to the pan. Sear until the bottom is lightly charred, 2-3 minutes. Turn and sear 2-3 minutes longer, until the other side is charred and the fish is still pink in the middle.

Seasoned Tuna

Fish Beginning to Cook

Blackened Tuna

Serve, passing the tartar sauce to spoon on top.

Blackened Tuna Steaks with Horseradish Tartar Sauce

Blackened Grouper with Apricot-Lime Glaze

Blackening fish is a great way to get rich, smoky flavor from tender seafood with a simple preparation and quick cooking. Apply the rub, let it stand, and sear over relatively high heat. An easy sweet-and-sour glaze tops this fish with a flavorful balance between “meat and sauce.” I think you’ll like it.

Check out another blackened grouper recipe at Blackened Grouper Sandwiches with Honey-Lime Watercress Slaw.

Serves 2

Ingredients

• 1/2 tsp chile powder
• 1/4 tsp ground cumin
• 1/4 tsp freshly ground black pepper
• 2 5-oz skinless grouper filets, about 1/2-inch in thickest part
• 2 tsp unsalted butter
• 2 tbsp apricot preserves
• 3 tsp fresh lime juice
• 1 tsp finely chopped rosemary
• 1 tbsp olive oil

Preparation

1. Combine chile powder, cumin, and black pepper in a small bowl. Rub the spice mixture all over the fish, coating both sides and pressing to adhere. Let stand 15 minutes.

Spice-Rubbed Grouper

1. Heat a small, nonstick saucepan or skillet over medium-low heat and add the butter. When the butter has melted, add the preserves and lime juice and cook, stirring frequently, until thickened, 4-5 minutes. 
2. Remove from the heat and stir in the rosemary. Season with salt and pepper, cover, and set aside.
3. Heat a nonstick skillet over medium-high heat and add the olive oil, swirling to coat. Season the fish with salt and sear until beginning to blacken on the bottom, 3-4 minutes. (Reduce the heat to medium if the spices begin to burn.)
4. Turn and brush with half the glaze. Sear the other side until blackened and the grouper is just cooked through, 2-3 minutes longer, depending on thickness.

Glaze Beginning to Cook

Apricot-Lime Glaze

Fish Beginning to Cook

Glazed Fish

Plate and brush with the remaining glaze before serving.

Blackened Grouper with Apricot-Lime Glaze

Blackened Swordfish with Red Potato “Hash Browns”

Few ingredients, easy preparation, fast cooking. This simple fish and potato dinner is big on taste from the smoky, charred flavor of the blackening mixture and hash-brown-style spuds made with red potatoes.  

Although both parts of the dish are prepared in skillets, “fried” isn’t quite the right word. I used only a scant amount of olive oil—enough for a little marinating and to brush in the bottom of the pans.

For another take on blackened fish, check out Blackened Mahi-Mahi with Pan-Seared Vegetables. And for swordfish with a little Asian twist, see Grilled Swordfish with Spicy Asian Sauce and Sauteed Kohlrabi. 

Serves 2

Ingredients

• 4-5 medium red potatoes
• olive oil, for drizzling and brushing
• sea salt
• freshly ground black pepper, for seasoning, plus 2 tsp
• 1 tsp chile powder
• 2 4-oz swordfish steaks
• 2 lemon wedges

Preparation

1. Cut a thin slice of 2 rounded ends from each potato. Cut the potato into thin slices, then cut the slices into matchsticks.
2. Place the potatoes in a medium bowl, drizzle with olive oil, and season with salt and pepper. Toss well to coat.

Potato Matchsticks

Potatoes Ready to Cook

1. Combine 2 teaspoons of black pepper and the chile powder in a small bowl and season with salt. Spread the spice mixture out on a plate. Rub the swordfish with a little oil and press each side into the mixture, coating well. Set aside.

Blackening Mixture

Swordfish Ready to Sear

1. Heat a nonstick skillet over medium heat and brush the entire surface with oil. Scatter the potatoes in the skillet in a single layer (or as close to it as possible) and cook, undisturbed, 5 minutes. Use a spatula to turn the potatoes over and cook until golden brown, 5-6 minutes longer, stirring as needed.

Potatoes Beginning to Cook 

Red Potato Hash Browns

1. Meanwhile, heat a cast-iron skillet over medium-high heat and brush with oil. Place the swordfish in the skillet and sear 3 minutes. Turn and sear 3 minutes longer, until blackened and just cooked through. (Adjust cooking time per thickness of the fish.)

Swordfish Beginning to Sear

Blackened Swordfish

To serve, divide the swordfish between 2 plates. Divide the potatoes alongside and garnish each plate with a lemon wedge.