Mushroom 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. A homemade spice blend of smoked paprika, cayenne, garlic powder, and dried herbs gets pressed firmly into each fillet before hitting a screaming-hot cast-iron skillet, building that signature dark, crackling crust in just a few minutes per side. The whole thing comes together with nothing but clean, whole-food ingredients — no fillers, no sauces with hidden additives, just fish, spice, and avocado oil. For anyone navigating a grain-free, ancestral-style way of eating, this recipe checks every box without requiring any substitutions or workarounds. Mahi-mahi is a firm, meaty fish that holds up beautifully to high heat, so you get that gorgeous char on the outside while the inside stays tender and fully opaque. 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 a fast, fuss-free meal that genuinely delivers on flavor.
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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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