Lactose 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 magic is in the spice blend — smoked paprika, garlic, onion, thyme, oregano, and a kick of cayenne all pressed firmly into the fish before it hits a screaming-hot cast-iron skillet. That high heat creates a gorgeous, dark crust while keeping the inside tender and flaky, no butter or cream anywhere in sight. For anyone navigating dairy sensitivities, this style of cooking is a natural fit — avocado oil does all the heavy lifting and gives the fish a beautifully seared finish. A squeeze of fresh lime over the top at the end cuts right through the heat and ties everything together. It's clean, it's bold, and it comes together in minutes with ingredients you can feel good about.
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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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