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Best Blackened Bajan Fish

We love it when our customers share recipes and photos of their Hooked fish. Thank you to this Bajan living abroad for sharing their favourite fish recipe - Blackened Mahi-Mahi.

Mahi-Mahi

As a Bajan living in Canada, I've given up many things, warm weather, cheap rum, and the beach to name a few. One thing that I'm ecstatic not to give up is fresh fish; the vacuum sealed method used at Hooked not only makes travelling with the fish so much easier and mess free, but seals in freshness until my next trip home.

I'm going to show you how to make one of my favourite Mahi-Mahi recipes, using fish that I've had frozen for four months that still tastes as fresh as the day it was caught in Barbados.

Mani Mahi

Here's 6 Mahi-Mahi's in their vacuum sealed pouches after defrosting for a few hours. Simply cut open the bag and separate the fillets. You'll be surprised at how simple this blacked fish recipe is, I only use three spices: A cajan mix, black pepper, and paprika.

Mani Mahi

Sprinkle some of each of the spices into the fish and rub it into the fish using your fingers until all areas are covered and the spices are mixed.

Melt some butter into a pan on a medium-high heat, add the fish fillets one at a time with some space between them. Let cook on each side for approximately 8-10 minutes. Carefully flip each fillet and cook the other side for the same amount of time. Larger pieces may also need to be turned to cook the sides.

Here's the finished product extremely easy and even more delicious. Thanks Hooked for helping me keep a taste of home from 3,516 km away!

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