Lupin Free Paleo Blackened Mahi-Mahi
Few things hit harder than a perfectly blackened piece of fish seared in a screaming-hot cast-iron skillet. The homemade spice blend here — smoked paprika, cayenne, garlic, thyme, oregano, and a few other pantry staples — builds a deep, smoky crust that locks in the mahi-mahi's natural sweetness and keeps every bite incredibly juicy. Avocado oil handles the high heat like a champ, giving you that dramatic char without any bitterness. Because every single ingredient in this dish is whole and unprocessed, you never have to second-guess a label or worry about hidden legume-based fillers that sometimes sneak into pre-mixed seasonings or store-bought spice blends. The technique is straightforward: get the pan seriously hot, press the spice rub firmly into the fish, and let it cook undisturbed until that gorgeous dark crust forms on its own. A squeeze of fresh lime and a handful of cilantro at the end cut right through the heat and round out the whole plate. It's bold, clean, and impressive enough to serve to guests but easy enough for a weeknight dinner.
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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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