Brazil Nut 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, dark crust while keeping the fish tender and flaky inside, and the whole process is refreshingly straightforward. Since every component is built from scratch using whole, clean ingredients, there's no need to scrutinize labels for hidden additives or worry about cross-contact from packaged seasonings. Avocado oil handles the high heat beautifully, and a squeeze of fresh lime at the end cuts right through the richness of the spice crust. It's naturally grain-free and fits a paleo approach without any substitutions or workarounds — just real food cooked simply and well. Serve it straight from the pan while the crust is still crackling for the full effect.
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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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