My family has always loved this Blackened Mahi Mahi on the Big Green Egg, so why not cook it on the Blackstone?! Let me tell you, this blackened Mahi Mahi on the Blackstone does not disappoint. Dizzy Pig’s Bayou-ish is the perfect blackening spice for the Mahi Mahi.
Blackened Mahi Mahi is super easy and fast cook. It will absolutely satisfy those taste buds! Dizzy Pig has absolutely nailed there blackening seasoning and it pairs perfect with Mahi Mahi, Snapper, Blue Gill and even Perch among other fish.
Blackened Mahi Mahi Ingredients
- Blackening Seasoning (Dizzy Pigs Bayou-ish is preferred)
- Mahi Mahi, skin removed
- Extra Virgin Olive Oil
- Water
- Lid / Dome to Steam the Fish
- Butter is optional
How to Prepare Blackened Mahi Mahi for the Blackstone
This is simply an image of what Dizzy Pig’s Bayou-ish’s container looks like should you be searching for it on there site or Amazon.
Start out by taking a paper towel and drying the fish off. Then sprinkle the Bayou-ish blackening seasoning on the one side of the Mahi Mahi ensuring to coat the fish evenly.
Flip the Mahi Mahi over and repeat adding the seasoning to the other side of the fish.
How to Cook Blackened Mahi Mahi on the Blackstone Griddle
quirt some Extra Virgin Olive Oil on the Blackstone Griddle and spread it out evenly with the spatula. Then, place the blackened Mahi Mahi in the freshly laid oil.
Cover the fish with the dome to help it steam and heat more evenly.
After about a two minutes, assuming you are cooking on med – high heat, remove the dome and flip the blackened Mahi Mahi.
To prevent the fish from drying out, add a couple squirts of water to the Blackstone Griddle.
Immediately recover the Mahi Mahi to trap all the steam that the water is creating. This will help keep the Mahi Mahi moist all while assisting in cooking it more evenly all the way around the fish.
After about another two minutes being covered, Check the internal temperature of the blackened Mahi Mahi. This is a fish that dries out quickly! As soon as it temps at 140 degrees pull it and serve.
Enjoy this super easy, flavor filled blackened Mahi Mahi!
Blackened Mahi Mahi on the Blackstone
My family has always loved this Blackened Mahi Mahi on the Big Green Egg, so why not cook it on the Blackstone?! Let me tell you, this blackened Mahi Mahi on the Blackstone does not disappoint. Dizzy Pig’s Bayou-ish is the perfect blackening spice for the Mahi Mahi.
Blackened Mahi Mahi is super easy and fast cook. It will absolutely satisfy those taste buds! Dizzy Pig has absolutely nailed there blackening seasoning and it pairs perfect with Mahi Mahi, Snapper, Blue Gill and even Perch among other fish.
Ingredients
- - Blackening Seasoning (Dizzy Pigs Bayou-ish is preferred)
- - Mahi Mahi, skin removed
- - Extra Virgin Olive Oil
- - Water
- - Lid / Dome to Steam the Fish
- - Butter is optional
Instructions
- Season all sides of the Mahi Mahi with the Bayou-ish seasoning evenly.
- Fire up the Blackstone Griddle on med-high heat.
- Ensure the griddle has a good amount of fresh extra virgin olive oil on it, spread evenly, and place the Mahi Mahi on the Blackstone. Cover immediately.
- Wait about two minutes, remove the cover and flip the Mahi Mahi. Squirt a little water onto the griddle by the fish and cover immediatly (this will help keep the Mahi Mahi moist all while cooking more evenly).
- After about another two minutes two they should be about done. Remove the dome and probe them. Pull immediately as soon as they hit 140 degrees. If they are still undercooked, simply flip them and place the dome back on for another minute. Once the internal temperature reaches 140-145 degrees. Plate the Mahi Mahi and enjoy!
Ben has a bachelor’s degree in construction engineering. When not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies, you can find him at home with wife and two daughters. Outside of family, He loves grilling and barbequing on his Big Green Egg and Blackstone Griddle, as well as working on projects around the house.
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