Beef 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. A homemade spice blend of smoked paprika, garlic, onion, thyme, oregano, and a kick of cayenne gets pressed into the fillets before they hit a screaming-hot cast-iron skillet, building that signature dark, crackling crust in just minutes. Mahi-mahi is a fantastic canvas for big flavors — its firm, meaty texture holds up beautifully to high heat without falling apart. Avocado oil keeps everything grain-free and paleo-compliant while standing up to the intense temperature needed to get that char just right. Fresh lime wedges and cilantro at the end cut through the heat and bring the whole plate to life. If you've been skeptical about cooking fish at home, this straightforward technique — dry the fillets, coat them well, and don't touch them until the crust forms — makes it genuinely foolproof.
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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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