Eggless 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, cayenne, garlic, and herbs gets pressed firmly into each fillet before hitting a screaming-hot cast-iron skillet, building that signature dark, crackling crust that makes blackened fish so irresistible. Avocado oil handles the high heat beautifully, keeping everything clean and grain-free without any compromise on flavor. Because the entire seasoning mix is built from scratch, there's no guessing about hidden fillers or additives that can sneak into store-bought blends. The whole dish comes together with just a handful of pantry spices, fresh lime, and a good piece of fish — nothing more, nothing less. A squeeze of citrus and a scatter of cilantro at the end cut right through the heat and tie everything together. It's proof that eating clean doesn't mean eating bland.
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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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