Nutmeg 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. The homemade spice blend — built from smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper — delivers serious depth of flavor without a single warm spice that could sneak in unwanted. That matters more than you'd think, since pre-mixed blackening seasonings and store-bought spice blends often include nutmeg or mace as a background note, making this from-scratch approach the smart move. A screaming-hot cast-iron skillet is the real secret here, creating that gorgeous, crackling dark crust while keeping the interior tender and flaky. Avocado oil handles the high heat beautifully, and the whole process comes together in under ten minutes of actual cook time. A squeeze of fresh lime over the top right before serving cuts through the heat and ties everything together. It's clean, paleo-friendly, and genuinely crave-worthy.
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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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