In a small bowl, combine the garlic powder, onion powder, smoked paprika, oregano, salt, thyme, pepper, and cayenne.
2 teaspoons garlic powder, 1 ½ teaspoons onion powder, 1 ½ teaspoons smoked paprika, 1 teaspoon dried oregano, 1 teaspoon salt, 1 teaspoon dried thyme, ½ teaspoon ground black pepper, ¼ teaspoon cayenne pepper
Pat the fish filets dry with a paper towel, and sprinkle both sides with the Cajun seasoning mix. Rub the seasoning into the fish, and ensure the fish is evenly coated.
Heat a large skillet over low to medium heat. Add the butter and oil and use a wooden spoon or whisk to combine. Add the fish, and cook for 4 to 6 minutes on each side. The fish should be opaque and flake easily with a fork. An instant read thermometer should read 145°F when inserted into the thickest part of the filet.
Remove the mahi mahi from the pan to a waiting plate. Serve hot with lemon wedges, a side salad, and rice.
Notes
*This recipe is quite spicy. To make the dish less spicy, reduce or omit the cayenne pepper and consider reducing the paprika and black pepper. Paprika is not typically heavy in heat, but in large amounts, it may add “spice” to some dishes.*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 4-ounces of blackened Mahi Mahi. Actual calories may vary.