Paleo Blackened Mahi-Mahi
Bold, smoky, and seared to perfection, this cast-iron mahi-mahi is the kind of weeknight dinner that feels like a restaurant splurge without any of the fuss. The blackening spice blend — built from smoked paprika, thyme, oregano, cayenne, and a few other pantry staples — coats each fillet in a deeply fragrant crust that chars beautifully at high heat. Every single ingredient here is whole and unprocessed, so there's no need to scrutinize labels or swap anything out to keep things ancestral-diet friendly. Avocado oil handles the screaming-hot cast-iron skillet like a champ, giving you that signature dark crust without burning or breaking down. The fish cooks fast — just a few minutes per side — so dinner for four is on the table before anyone gets impatient. A squeeze of fresh lime over the top brightens all that smoky heat and ties the whole plate together. It's simple, satisfying, and genuinely hard to improve on.
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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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