Few things hit harder than a perfectly blackened piece of fish — that deep, smoky crust giving way to tender, flaky mahi-mahi underneath. The homemade spice blend here is where the magic happens, layering smoked paprika, thyme, oregano, and a kick of cayenne into something that tastes far more complex than the ingredient list suggests. Avocado oil is the smart choice for a screaming-hot cast-iron sear, bringing a clean, neutral fat that holds up to high heat without the inflammatory baggage of refined seed oils. Every single ingredient in this recipe pulls double duty — delivering bold flavor while supporting a diet built around reducing inflammation rather than fighting it. There are no grains, no dairy, no processed additives, just whole spices and quality protein doing exactly what they're supposed to do. A squeeze of fresh lime at the end brightens everything up and cuts through the char in the best possible way. This is the kind of weeknight dinner that feels indulgent but leaves you feeling genuinely good afterward.
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 →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
