DH calls this afternoon to put in his request for dinner. This is great, as I really did not put any thought into it yet and that never bodes well. Sure, I should get be more organized in my meal planning. I read everyone else’s posts and think ‘I should do that’ and never do. One of the guys at work was talking about having fish for dinner and DH remembered the Mahi-Mahi we bought at Sam’s last week. It has been a long time since I made Blackened Mahi-Mahi. I used to work for a wholesale seafood distributor and would bring home fresh Mahi every now and again for dinner. I am not much of a seafood eater. I like Mahi, Swordfish (the first blackened fish I ever had), Scallops, Shrimp, and Soft Shelled Crab.
First I started the rice. I made one cup (dry) since only two of us were eating fish for dinner. Then I put a quarter stick of butter in the cast iron skillet and let that heat for about 10 minutes. It needs to get good and hot. Next I melted some more butter (this time I used Smart Balance) in a bowl to dip the fish. After I coated the fish I sprinkled Blackened Redfish Magic generously covering the fish. Then I placed the fish in the skillet. The first side should develop a nice crust. Flip and repeat. This can get smokey. Put rice on plates and mahi over the rice and serve.
DH says he is going to brag about dinner to the guys at work tomorrow. He already bragged on my cooking today, so it was a good thing I did not burn dinner tonight. 
I used Blackened Redfish Magic, part of the Magic Seasoning Blends by Chef Paul Prudhommes.
