Blackened Mahi Mahi

1. Combine avocado chunks, red onion, cilantro, lime juice and salt and pepper. Adjust seasoning to your liking. Set aside.

Mahi Mahi

1. To make the blackening seasoning, combine onion powder, paprika, garlic powder, thyme, oregano, salt and pepper together in a small bowl. Mix well.
2. Using a paper towel or kitchen towel, pat the mahi fillets very dry on both sides. This will help the fish develop a nice crust.
3. Sprinkle the blackening seasoning liberally on all sides of the fillets. Using your hands, press the seasoning into the fish.
4. Add oil and butter to a large cast-iron skillet over medium high heat. (Be sure to turn the exhaust fan on and open kitchen windows, as blackening can create quite a bit of smoke.) When pan is hot, carefully add the fish. Cook fillets for 3-4 minutes, until a nice dark crust appears on one side. Flip mahi and cook another 3-4 minutes, until cooked through. Cooking time will vary depending on the thickness of the filets. Mahi is cooked through when the internal temperature reaches 135-140 degrees F in the center of the thickest part of the fillet, as measured with a meat thermometer. Fish will have turned from translucent flesh to white and opaque throughout and will flake easily with a fork.
5. Remove from skillet.
6. Serve mahi mahi with a dollop of chunky guacamole and lime wedges.