Legume Free Paleo Blackened Mahi-Mahi

Total time20 min

Prep time10 min

Cook time10 min

4.7

(6)

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 homemade spice blend — smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper 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 interior tender and flaky, hitting 145°F for perfectly cooked fish every single time. Because the seasoning is built entirely from individual spices and avocado oil, there's zero guesswork about hidden legume-derived fillers or additives that can sneak into pre-made blends. Mahi-mahi is a firm, meaty fish that holds up beautifully to this cooking method without falling apart, making it ideal for anyone who wants bold flavor without fussy technique. A squeeze of fresh lime over the top at the end brightens everything and cuts right through the heat of the cayenne. It's clean, it's primal, and it's genuinely hard to believe something this flavorful comes together with so few ingredients.

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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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