Skip to Content

Blackened Mahi Mahi on the Blackstone Griddle (Bayou-ish)

Blackened Mahi Mahi on the Blackstone Griddle (Bayou-ish)
This post may contain affiliate links. If you click an affiliate link and make a purchase, I may earn a commission. Also, as an Amazon Associate I earn from qualifying purchases.

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

Blackened Mahi Mahi on the Blackstone - Dizzy Pig - Bayouish Blackening Seasoning

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.

Blackened Mahi Mahi on the Blackstone - Season the First Side of the Mahi Mahi

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.

Blackened Mahi Mahi on the Blackstone - Flip The Mahi Mahi and Season the Other Side

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

Blackened Mahi Mahi on the Blackstone - Place Mahi Mahi on the Blackstone

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.

Blackened Mahi Mahi on the Blackstone - Cover Blackened Mahi Mahi

Cover the fish with the dome to help it steam and heat more evenly.

Blackened Mahi Mahi on the Blackstone - Flip the Blackened Mahi Mahi

After about a two minutes, assuming you are cooking on med – high heat, remove the dome and flip the blackened Mahi Mahi.

Blackened Mahi Mahi on the Blackstone - Add Water to Blackened Mahi Mahi

To prevent the fish from drying out, add a couple squirts of water to the Blackstone Griddle.

Blackened Mahi Mahi on the Blackstone - Cover Blackened Mahi Mahi

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.

Blackened Mahi Mahi on the Blackstone - Remove When Internal Temp is 145 Degrees

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 - Plated
Yield: 1-2

Blackened Mahi Mahi on the Blackstone

Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes

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

  1. Season all sides of the Mahi Mahi with the Bayou-ish seasoning evenly.
  2. Fire up the Blackstone Griddle on med-high heat.
  3. 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.
  4. 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).
  5. 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!

--

If you want more backyard tips including recipes, how-tos and more, make sure you subscribe to my youtube channel

Skip to Recipe