Ginger Free Paleo Blackened Mahi-Mahi
Bold, smoky, and deeply satisfying, this blackened mahi-mahi is the kind of weeknight dinner that feels like a restaurant meal without any of the fuss. The homemade spice blend — built from smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper — delivers serious depth and heat, and every single ingredient is naturally free of ginger, so there's no label-checking or substitution stress involved. A screaming-hot cast-iron skillet is the real secret here, creating that gorgeous, dark crust on the outside while keeping the fish tender and flaky all the way through. Avocado oil handles the high heat beautifully, which is exactly why it earns its place in a paleo kitchen. A squeeze of fresh lime over the top at the end cuts right through the spice and ties everything together. It's clean, it's bold, and it proves that eating with dietary restrictions doesn't mean settling for anything less than spectacular.
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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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