J Mitchell’s Cajun Garlic Blackened Mahi Mahi with Teriyaki Sauce and Pan Seared Asparagus
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.
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)
- In a skillet on medium high heat, pour about a 1/4 cup of oil, rosemary and margarine.
- While skillet is heating, season Mahi Mahi generously on both sides with J Mitchell’s Spice Rub.
- 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)
- 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.
- 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.
- 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.