Mediterranean Diet Friendly Paleo Blackened Mahi-Mahi
Few things hit as satisfyingly as a piece of fish with a deeply spiced, crackling crust, and this blackened mahi-mahi delivers exactly that. A homemade blend of smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper gets pressed firmly into each fillet before it meets a screaming-hot cast-iron skillet — the result is a bold, smoky crust with tender, flaky fish underneath. Mahi-mahi is a lean, mild white fish that fits beautifully into a Mediterranean-style way of eating, and avocado oil keeps the whole thing clean and heart-friendly. Because the spice blend is made entirely from scratch, you skip the mystery additives and excess sodium that often sneak into store-bought blackening seasonings. The high-heat sear is the real secret here — letting the fillet cook undisturbed until it releases naturally means you get that gorgeous dark crust without any sticking or tearing. A squeeze of fresh lime and a handful of cilantro at the end brighten everything up and balance the heat from the cayenne. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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