Dairy Free Paleo Blackened Mahi-Mahi
Bold, smoky, and packed with heat, 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, cayenne, garlic, and herbs gets pressed firmly into each fillet before hitting a screaming-hot cast-iron skillet, building that signature dark, crackling crust in just minutes. Avocado oil is the only fat in play here, which means the whole dish is naturally free of butter, cream, or any dairy-based ingredients — no substitutions needed, no label-checking required. The high-heat sear locks in the moisture of the mahi-mahi while the spices bloom into something deeply savory and slightly smoky. A squeeze of fresh lime over the top at the end cuts right through the heat and brightens every bite. It's a clean, satisfying plate that doesn't compromise on flavor just because it skips the dairy.
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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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