Cinnamon Free Paleo Blackened Mahi-Mahi
Bold, smoky, and deeply satisfying, this blackened mahi-mahi is the kind of weeknight dinner that feels like a restaurant meal without the fuss. The homemade spice blend — built from smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper — delivers serious heat and complexity without a trace of cinnamon, which can sneak into store-bought blackening seasonings more often than you'd expect. Mixing your own blend from scratch means you stay in complete control of every ingredient that hits the pan. A screaming-hot cast-iron skillet does the heavy lifting here, creating that signature dark, crackling crust while keeping the fish tender and flaky inside. Avocado oil handles the high heat beautifully, which keeps the whole dish clean and grain-free. A squeeze of fresh lime over the top at the end cuts right through the richness and ties everything together. It's a genuinely impressive plate that comes together with minimal effort and zero compromise.
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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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