Hazelnut 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 homemade spice blend — smoked paprika, garlic, onion, thyme, oregano, and a kick of cayenne — builds a gorgeous dark crust in a screaming-hot cast-iron skillet, locking in the fish's natural moisture while delivering serious flavor in every bite. Because every single ingredient here is a whole food, you never have to squint at a label wondering whether a pre-mixed seasoning packet snuck in something unwanted. Avocado oil handles the high heat beautifully, and the result is a fillet with a crackling, spiced exterior and tender, flaky flesh all the way through. A squeeze of fresh lime and a handful of cilantro at the end cut right through the richness and brighten the whole plate. It's clean eating that genuinely doesn't taste like a compromise.
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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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