Coconut 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. The secret is a hand-mixed spice blend — smoked paprika, garlic powder, onion powder, thyme, oregano, and a hit of cayenne — pressed firmly into the fillets before they hit a screaming-hot cast-iron skillet. That high heat creates a gorgeous, dark crust while keeping the fish tender and flaky inside. Avocado oil handles the intense heat beautifully, making it the perfect paleo-friendly fat for this technique. Many store-bought blackening seasonings sneak in fillers or oils that don't fit a grain-free, whole-food approach, so mixing your own spices from scratch keeps everything clean and intentional. A squeeze of fresh lime and a scatter of cilantro at the end brighten the whole dish without complicating it. It's fast, it's fiery, and it's exactly the kind of bold flavor that proves eating this way never has to feel like a 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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