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image of a flat lay of ingredients for Air Fryer Blackened Mahi Mahi including mahi mahi fillets blackened seasoning lemon wedges olive oil and fresh parsley on a rustic wooden board with a bright background

Air Fryer Blackened Mahi Mahi

This Air Fryer Blackened Mahi Mahi is a bold, fast, and healthy weeknight dinner that delivers a restaurant-quality, spicy crust without filling your home with smoke. Ready in under 15 minutes and made with simple ingredients, this recipe is your go-to for the best air fryer blackened mahi mahi experience juicy inside, crispy outside, and absolutely delicious.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Cajun
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Mahi Mahi Fillets
  • 1.5 lbs mahi mahi fillets thawed, about 4 (6 oz) fillets
Seasoning & Oil
  • 1 tbsp avocado oil or olive oil plus more for brushing
  • 2-3 tbsp blackening seasoning homemade or store-bought
  • 2 tbsp melted butter or ghee for brushing
Optional Garnish
  • Fresh lemon or lime wedges for serving
  • Chopped fresh parsley or cilantro for garnish
Homemade Blackening Seasoning (Optional)
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper adjust to taste
  • 1 tsp black pepper
  • 1 tsp sea salt

Equipment

  • Air Fryer,

Method
 

  1. Preheat your air fryer to 400°F (200°C) and let it heat for about 5 minutes. While it’s preheating, pat the mahi mahi fillets completely dry with paper towels to ensure a crispy crust.
  2. Lightly drizzle the fillets with oil and rub it evenly on all sides. If making your own blackening seasoning, combine all the spices in a small bowl. Sprinkle the seasoning generously over the fish, pressing it on to help it adhere.
  3. Lightly oil the air fryer basket to prevent sticking. Place the seasoned fillets in a single layer, leaving space between them for even cooking. Cook for 8–12 minutes at 400°F, depending on thickness. No need to flip!
  4. Check doneness with a fork or thermometer — the internal temperature should reach 140–145°F. The top should be dark and crusty, but not burned.
  5. Brush the hot fillets with melted butter or ghee immediately after cooking for added richness and flavor. Garnish with fresh herbs and serve with lemon or lime wedges.

Nutrition

Calories: 220kcalCarbohydrates: 2gProtein: 30gFat: 9gSaturated Fat: 2gCholesterol: 85mgSodium: 320mgPotassium: 520mgFiber: 1gSugar: 1gVitamin A: 1200IUVitamin C: 2mgCalcium: 30mgIron: 1.2mg

Notes

For best results, always ensure your fillets are completely dry before seasoning. This is the key to achieving a crispy blackened crust. Also, the dark color of the seasoning is intentional it’s toasted, not burnt, which enhances the flavor.
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