Honey 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 secret is a hand-mixed spice blend — smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper — pressed firmly into each fillet before it hits a screaming-hot cast-iron skillet. That high heat creates an irresistible dark crust on the outside while keeping the fish tender and opaque all the way through. Many store-bought blackening seasonings and marinades sneak in sweeteners, so mixing your own blend from scratch is the cleanest way to get that bold flavor without any unwanted additions. Avocado oil handles the intense heat beautifully, and the whole cook takes just minutes per side, making this as practical as it is impressive. A squeeze of fresh lime and a scatter of cilantro at the end brighten everything up and balance the heat perfectly. It's a genuinely crave-worthy plate that proves you don't need anything sweet to make fish this good.
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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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