Chestnut 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 firmly into each fillet before hitting a screaming-hot cast-iron skillet, building that signature dark, crackling crust in just a few minutes per side. Avocado oil handles the high heat beautifully, keeping everything clean and paleo-compliant without any compromise on flavor. Because every component here is a whole, single-ingredient food, there's no need to scan labels or worry about hidden additives sneaking into your meal. The lime wedges and fresh cilantro at the end cut right through the heat and richness, making each bite feel bright and balanced. It's a genuinely fast cook once your pan is properly preheated, and the payoff — flaky, spiced fish with a gorgeous char — is absolutely worth it.
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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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