Blackened fish done right is one of those weeknight meals that feels way more impressive than the effort involved. A bold homemade spice blend — smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper — gets pressed firmly into each fillet before hitting a screaming-hot cast-iron skillet, building that signature dark, crackling crust without a drop of citrus in the cooking process itself. For anyone navigating a citric acid sensitivity, store-bought blackening seasonings and marinades are often a minefield of hidden additives and preservatives, so mixing your own blend from whole dried spices is the cleanest, safest route. Avocado oil handles the high heat beautifully, and the fish cooks through in just minutes, staying juicy and flaky inside while the outside gets deeply caramelized. Mahi-mahi is a firm, meaty fish that holds up perfectly to this kind of aggressive sear — it won't fall apart on you. The lime wedges served alongside are entirely optional, so you can squeeze on as much or as little as your tolerance allows, or skip them entirely and let the spice blend carry the dish on its own. Fresh cilantro adds a bright finish if you want it, and the whole plate comes together fast enough for a Tuesday night.
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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.
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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