As described by Dizzy Pig, this Bayou-ish blackened seasoning is the ideal balance of fresh herbs, spices, peppercorns and chilies. BGE – Blackened Mahi Mahi even has the perfect amount of heat. So far I’ve tried this as an additional spice on fish, shrimp, chicken and burgers and it has yet to fail. It is definitely a spice to keep on hand and amazing on the BGE! I hope you enjoy this BGE – Bayou-ish Mahi Mahi cook as much as my family does.

Ingredients

  • Bayou-ish Blackening Seasoning from Dizzy Pig
  • Mahi Mahi (This recipe is also great on Tilapia, Grouper, Redfish, Snapper and even Catfish)
  • 2 Tablespoons – Extra Virgin Olive Oil
  • 2 Tablespoons – Butter
  • Cast iron skillet

Setting up the BGE

Temperature

Fire up the BGE and get it dialed into about 400 degrees. This cook will be a direct cook on the grate with a cast iron pan.

How to Prepare Bayou-ish Blackened Mahi Mahi on the Big Green Egg

Mahi Mahi seasoned with Bayou-ish

Season all sides of the Mahi Mahi generously with the Bayou-ish Blackening Season from Dizzy Pig.

Cast Iron Skillet

Prior to putting the cast iron skillet on the BGE add both the Extra Virgin Olive Oil and Butter. Then place the cast iron skillet on the BGE. This will prevent a chance of a flare up with the Olive Oil.

Fish

Once the cast iron pan has heated up and the butter has melted add the Mahi Mahi and close the lid for about 2-3 minutes.

BGE - Bayou-ish Mahi Mahi

Simply flip the Mahi Mahi with a spatula and repeat on the other side for about 2-3 minutes. Once the time is up confirm the temperature is about 145 with a instant-read thermometer. The minimum temperature of Mahi Mahi should be 145 degrees according to the USDA. If less, continue to cook until it reaches its temperature at its thickest spot of the fish.

BGE - Bayou-ish Blackened Mahi Mahi Plated

The BGE – Blackened Mahi Mahi is excellent with a side of rice and some broccoli. Enjoy!

While it is always recommend to use freshly caught Mahi Mahi many don’t live by the ocean. Costco has a great frozen section for seafood which is where I get this from. To thaw the Mahi Mahi out simply open the vacuum sealed packaging and set it on a plate covered with tin foil in the fridge over night. This will allow for a perfect cook the next day.

I also recommend buying the Mahi Mahi without the skin. If it comes with the skin on it I would remove it. This will allow you to put the Bayou-ish seasoning by Dizzy Pig on all sides of the Mahi Mahi for the perfect bold blackening flavor everyone loves and enjoys so much. Feel free to let me know what you think of the recipe!

BGE - Bayou-ish Blackened Mahi Mahi
Yield: 2

Blackened Mahi Mahi

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

As described by Dizzy Pig, this Bayou-ish blackened seasoning is the ideal balance of fresh herbs, spices, peppercorns and chilies. BGE – Blackened Mahi Mahi even has the perfect amount of heat. So far I’ve tried this as an additional spice on fish, shrimp, chicken and burgers and it has yet to fail. It is definitely a spice to keep on hand and amazing on the BGE! I hope you enjoy this BGE – Bayou-ish Mahi Mahi cook as much as my family does.

Ingredients

  • Bayou-ish Blackening Seasoning from Dizzy Pig
  • Mahi Mahi
  • 2 Tablespoons - Extra Virgin Olive Oil
  • 2 Tablespoons - Butter

Instructions

  1. Seasons all sides of the Mahi Mahi with the Blackened Bayou-ish Seasoning.
  2. Fire up the BGE and get it dialed into around 400 degrees (either indirect or direct heat will work).
  3. Set the cast iron pan on the BGE while it is heating up so it is also ready to go when it gets up to temperature.
  4. Put both the butter and the Extra Virgin Olive Oil in the pan.
  5. Once the butter has melted place the blackened Mahi Mahi in the cast iron skillet for about two minutes and then flip it. Let it cook for about another minute and begin to pay attention to the internal temp. Once it reaches 145 it is ready to pull and eat.

Notes

Our favorite sides are creamy rice and garlic broccoli.

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Author

I have a bachelor's degree in construction engineering. When I’m not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies...I’m at home with my wife, two daughters and a dog. Outside of family, I love grilling and barbequing on my Big Green Egg and working on projects around the house.

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