Nitrate & Nitrite Free Paleo Blackened Mahi-Mahi
Bold, smoky, and deeply satisfying, this blackened mahi-mahi delivers serious restaurant-level flavor with nothing but clean, whole-food ingredients. The homemade spice blend — smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper — is the real star here, and because you're mixing it yourself, you know exactly what's going into it. That matters more than it might seem, since many store-bought blackening seasonings and pre-seasoned fish products sneak in cured or preserved ingredients that don't belong on a nitrate-free plate. A screaming-hot cast-iron skillet does the heavy lifting, building that gorgeous dark crust in just a few minutes per side without any shortcuts or additives. Avocado oil handles the high heat beautifully, keeping the cook clean and the fish moist inside while the outside gets that signature char. A squeeze of fresh lime and a handful of cilantro at the end brighten everything up and make the whole dish feel light despite how bold the flavors are. It's the kind of weeknight dinner that looks impressive, tastes incredible, and gives you zero reasons to stress about what's actually on your plate.
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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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