Cashew 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 powder, cayenne, thyme, and oregano gets pressed firmly into each fillet before hitting a screaming-hot cast-iron skillet — and that's where the magic happens. The high heat creates a gorgeous, dark crust on the outside while keeping the fish tender and opaque all the way through. Avocado oil handles the heat beautifully and keeps everything grain-free and clean, with no fillers or mystery ingredients to worry about. Finished with a squeeze of fresh lime and a scatter of cilantro, it's bright, punchy, and completely addictive. The entire spice mix is built from pantry staples you likely already have, so there's zero need to reach for any pre-made blends that might sneak in unwanted ingredients. It's a bold, fuss-free meal that delivers serious flavor with minimal cleanup.
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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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