Low Sugar Paleo Blackened Mahi-Mahi
Bold, smoky, and packed with heat, this blackened mahi-mahi is the kind of weeknight dinner that feels like it came from a restaurant kitchen. The homemade spice blend — smoked paprika, cayenne, garlic, thyme, oregano, and more — builds serious depth of flavor without a single drop of sweetener, which is exactly the problem with so many store-bought blackening seasonings and marinades. When you mix your own blend from scratch, you stay in complete control of what goes on the fish. A screaming-hot cast-iron skillet does the heavy lifting here, creating that signature dark, crackling crust while keeping the interior tender and flaky. Avocado oil handles the high heat beautifully, and a squeeze of fresh lime at the end cuts right through the spice. It's a clean, satisfying plate that proves bold flavor never needed sugar to begin with.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 mahi-mahi fillets (about 6 oz each), skin removed
- 2 tbsp avocado oil, divided
For the blackening spice
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
- 1 tsp kosher salt
For serving
- 2 limes, cut into wedges
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, ground black pepper, and kosher salt. Stir until evenly mixed.
- 2
Pat the mahi-mahi fillets completely dry with paper towels. Brush both sides of each fillet with 1 tablespoon of the avocado oil, then press the spice blend firmly onto both sides of each fillet, coating evenly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!