Gut Friendly Paleo Blackened Mahi-Mahi
Bold, smoky, and deeply satisfying, this blackened mahi-mahi is the kind of weeknight dinner that feels like a restaurant splurge without any of the guesswork. A homemade spice blend of smoked paprika, garlic powder, thyme, oregano, and cayenne gets pressed right into the fish, so every bite is packed with layered, complex flavor. Cooking it in a screaming-hot cast-iron skillet with avocado oil creates that gorgeous, deeply charred crust while keeping the inside tender and flaky — no breading, no fillers, just real ingredients doing their thing. For anyone focused on keeping their gut happy, the clean, whole-food ingredient list here is a genuine win; there's nothing processed or inflammatory hiding in the mix. A squeeze of fresh lime at the end brightens everything up and cuts through the heat beautifully. It's the kind of simple, nourishing meal you'll want on repeat.
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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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