Fructose 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 magic is in the homemade spice blend — smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper pressed firmly into the fish before it hits a screaming-hot cast-iron skillet. That high-heat sear builds a gorgeous, dark crust while keeping the inside tender and flaky, hitting 145°F for perfectly cooked fish every time. For anyone navigating fructose sensitivity, this recipe is a natural fit — every ingredient on the list is a straightforward, whole-food spice, oil, or fresh herb with no hidden sweeteners or fruit-derived additives to worry about. Avocado oil handles the high heat beautifully, and a squeeze of fresh lime at the end brightens the whole dish without tipping into problematic territory. It's paleo-friendly, clean, and genuinely delicious — proof that eating within tight dietary boundaries doesn't mean sacrificing bold flavor.
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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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