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Blackened Mahi-Mahi

1 1/2 cup butter
2 tsp. black pepper
2 tsp. red pepper
2 tsp. white pepper
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. thyme
1 tsp. oregano
2 tsp. crushed basil leaves
2 tsp. crushed parsley flakes
2 tsp. salt
4 lbs. mahi fillets, 1/2 inch thick

Combine dry spices in a dish.
Melt butter in a pan large enough to accommodate the fillets in a single layer.
Heat a large cast-iron skillet on medium-high.
Dip each fillet in melted butter; roll in spices to coat evenly.
Shake off excess and fry in skillet about 2 minutes on each side.
The spices are blackened by intense heat, leaving meat white and moist.
Serves 8.

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