Almond Free Paleo Blackened Mahi-Mahi
Bold, smoky, and deeply satisfying, this blackened mahi-mahi is the kind of weeknight dinner that feels like it came from a restaurant kitchen. The magic is in the homemade spice blend — smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper pressed firmly into each fillet before it hits a screaming-hot cast-iron skillet. That high heat creates a gorgeous, crackling dark crust while keeping the fish tender and opaque all the way through. Avocado oil handles the intense heat beautifully, making it a smart paleo-friendly choice that keeps every ingredient clean and whole. No pre-mixed seasoning packets means no hidden fillers or tree nut derivatives to second-guess — just spices you measured yourself. A squeeze of fresh lime and a handful of cilantro at the end cut right through the heat and tie the whole plate together. It's fast, it's bold, and it's exactly the kind of meal that makes eating this way feel effortless.
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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.
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