When I was ten years old, I got hooked to Food Network television. I loved watching shows like “Iron Chef America” and Rachel Ray’s “30 Minute Meals”. One of my favorite Food Network chefs was, and still is, Bobby Flay. I loved watching him cook and barbeque so many varieties of foods. So, of course it’s no surprise that I’ve tried my fair share of Bobby Flay recipes.
I made his Spicy Mahi Mahi with Cilantro Pesto a few weeks back. I loved the spice rub that was used on the mahi mahi fish. Mahi mahi has a firm texture once cooked, and it’s extremely mild. If you know me, and my extreme sensitivities to strong “fishy” flavors, then you’ll know that a mild fish is a good fish in my book. With the mild fish flavor, the strong flavors of the spice rub (paprika, cumin, chile powder) shined through. I call this “blackened” because I pan-fried it, so the spices caramelized and turned into this beautiful, rich brown color.
- 4 mahi mahi fillets
- 1 tablespoon paprika
- 1 teaspoon seasoning salt
- 1 teaspoon chile powder
- 1 teaspoon ground cumin
- 1 teaspoon brown sugar
- Oil for cooking/grilling
- Mix together the spices and the sugar.
- Pat the fillets dry with a paper towel. Cover each fillet in the spice rub mixture.
- Brush a grilling surface or a pan with some oil. Cook each fillet, spiced side down until nicely browned/blackened (2-3 minutes).
- Sprinkle opposite side with more spice mix. Turn fillets over, cooking them until firm (3-4 minutes).
- Serve with rice, veggies, and sauce (like the cilantro pesto linked above).