J Mitchell’s Cajun Garlic Pepper adds incredible flavor to this Blackened Mahi Mahi. It’s a quick dish you can easily pull together on a busy weeknight.

Fish can be intimidating. It has a different texture, and certainly more unique flavor than our traditional chicken recipes. With J Mitchell’s cajun garlic seasoning, this blacked Mahi Mahi compliments the natural flavors of this mild white fish and provides a flavorful flaky crust. Pair with asparagus seasoned with our spice rub and you have a healthy, delectable dish that anyone can enjoy.

Ingredients:

4x 6 oz Mahi Mahi

1 Bundle of Asparagus

J Mitchell’s Spice Rub

J Mitchell’s Cajun Garlic Pepper

1 lemon, halved

1 sprig Fresh Rosemary

2 tbsp Margarine

1 Bottle of Teriyaki Sauce of choice

1/4 cup Oil (vegetable or Canola)

Preparation:

1. In a skillet on medium high heat, pour about a 1/4 cup of oil, rosemary and margarine.
2. While skillet is heating, season Mahi Mahi generously on both sides with J Mitchell’s Spice Rub.
3. As the skillet is lightly smoking, place fish in carefully for 2-3 minutes (you want the fish to blacken before you turn it over)
4. When you turn over the fish, squeeze half of the lemon over top. While fish continues to cook, baste with the liquid in the skillet.
5. As the fish is cooking, lightly oil your Asparagus and season with J Mitchell’s Cajun Garlic Pepper. Put into a heated pan and cook 8-10 minutes, alternating sides ever 1-2 minutes.
6. When fish is cooked to your preferred level of doneness, plate and pour warm Teriyaki sauce over top. Add your favorite roll to the side for a well-rounded dish!

*Mahi Mahi cooking time depends on the thickness of the fish and your preferred level of doneness.