MSG Free Paleo Blackened Mahi-Mahi
Bold, smoky, and deeply satisfying, this blackened mahi-mahi delivers serious restaurant-level flavor using nothing but whole spices, fresh fish, and a screaming-hot cast-iron skillet. The homemade blackening blend — smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper — means you know exactly what's going into every bite, with zero mystery additives or flavor enhancers hiding in a packet. That matters more than people realize, because many store-bought seasoning blends and pre-marinated fish products sneak in glutamates under names that are easy to overlook on a label. Here, the spice mix is yours from scratch, and it builds a gorgeous, deeply charred crust that locks in the mahi-mahi's natural sweetness. Patting the fillets dry and pressing the seasoning firmly onto the fish before it hits the pan is the move that makes the crust actually stick and sear rather than steam. A squeeze of fresh lime at the end cuts through the heat and smoke beautifully, brightening the whole plate in seconds. It's a weeknight dinner that looks and tastes like you really tried — because you did, and it was worth it.
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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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