Celery 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, and dried herbs gets pressed into each fillet before hitting a screaming-hot cast-iron skillet, building that signature dark, crackling crust that makes blackened fish so irresistible. The whole thing is built on clean, whole-food ingredients — no fillers, no grain-based seasonings, no hidden additives — so it fits naturally into a paleo way of eating without any workarounds. Avocado oil handles the high heat beautifully, and the fish itself cooks up flaky and tender inside while staying perfectly charred on the outside. A squeeze of fresh lime over the top at the end cuts right through the spice and ties everything together. It's naturally free of celery in every form, so there's no need to audit a single label or swap anything out — just cook and eat.
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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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