Gelatin 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. A homemade spice blend of smoked paprika, garlic powder, cayenne, and dried herbs gets pressed firmly into each fillet before hitting a screaming-hot cast-iron skillet, creating that signature dark, crackling crust with serious depth of flavor. The whole thing comes together with nothing but fish, avocado oil, and pantry spices — no thickeners, no additives, and absolutely nothing that would raise a flag for anyone avoiding animal-derived setting agents. Mahi-mahi is a firm, meaty fish that holds up beautifully to high heat, so you get a gorgeous sear without the flesh falling apart. A squeeze of fresh lime over the top at the end brightens everything and cuts right through the heat of the cayenne. It's naturally clean, ingredient-forward cooking that just happens to taste incredible.
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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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