BHA & BHT Free Paleo Blackened Mahi-Mahi
Blackened fish done right is one of those meals that looks and tastes like it came from a serious restaurant kitchen, yet it comes together in a single cast-iron skillet with a handful of pantry spices. The magic here is a homemade spice blend — smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper — mixed fresh so you know exactly what's going into it, with zero preservatives hiding in a pre-made seasoning packet. That matters a lot when you're avoiding BHA and BHT, since those synthetic antioxidants tend to sneak into commercial spice blends and bottled oils without much fanfare. Avocado oil handles the screaming-hot cast-iron perfectly, giving the fillets that deep, crackling crust without any of the additives found in many processed cooking sprays or blended oils. The mahi-mahi itself is mild and meaty, so it soaks up all that bold spice beautifully while staying juicy inside. A squeeze of fresh lime and a scatter of cilantro at the end brighten everything up and keep the whole plate feeling light and clean. It's the kind of weeknight dinner that genuinely impresses without requiring any compromise.
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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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