Mustard Free Paleo Blackened Mahi-Mahi
Blackened fish done right is one of those meals that looks and tastes like it came from a serious restaurant kitchen, yet it comes together in a single cast-iron skillet in under fifteen minutes. The homemade spice blend here — built from smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper — delivers that signature deep, smoky crust without a drop of mustard or any of the pre-mixed seasoning blends that so often sneak it in. For anyone navigating a mustard sensitivity, store-bought blackening seasonings are genuinely risky territory, so mixing your own from scratch is the smartest move. Patting the fillets dry and pressing the spice blend firmly into the fish before it hits a screaming-hot pan is what creates that gorgeous, almost charred exterior while keeping the inside tender and flaky. Mahi-mahi is a fantastic choice for this technique — it's a firm, meaty fish that holds up beautifully to high heat and soaks up bold flavors without falling apart. A squeeze of fresh lime over the top at the end brightens everything up and cuts through the richness of the avocado oil. It's the kind of weeknight dinner that feels like a real occasion.
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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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