Candida Diet Friendly Paleo Blackened Mahi-Mahi
Bold, smoky, and deeply satisfying, this blackened mahi-mahi is the kind of weeknight dinner that feels far more impressive than the effort it requires. A cast-iron skillet and a handful of pure dried spices are all it takes to build that signature dark, crackling crust that makes blackened fish so irresistible. Every ingredient here — from the smoked paprika and fresh herbs to the avocado oil and lime — is clean and sugar-free, which is exactly what you need when you're navigating a candida-conscious eating plan. So many restaurant-style spice blends and marinades hide added sugars or fermented ingredients that can quietly derail your progress, but this homemade spice mix keeps everything straightforward and on track. Cooking the fillets undisturbed in a screaming-hot pan is the key move: it locks in moisture while creating that deeply caramelized exterior without any flour, breading, or starchy coating. A squeeze of fresh lime over the top at the end brightens the whole dish and balances the heat from the cayenne beautifully. It's bold, nourishing, and proof that eating with intention doesn't mean eating bland.
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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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