Pecan 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 coastal restaurant kitchen. A homemade spice blend of smoked paprika, cayenne, garlic, and dried herbs gets pressed into each fillet before hitting a screaming-hot cast-iron skillet, building that signature dark, crackling crust in just minutes. Avocado oil handles the high heat beautifully, keeping everything grain-free and clean without any compromise on flavor or sear. Because the seasoning is made entirely from scratch, there's zero guesswork about what's actually in your food — no mystery blends, no shared-facility concerns, just pantry staples you can trust. The fish cooks fast and finishes with a squeeze of fresh lime and a scatter of cilantro, which cuts right through the heat and makes every bite pop. It's a naturally tree-nut-free dish by design, so you can serve it confidently without scanning labels or swapping anything out. Whether you're feeding a crowd or just yourself on a Tuesday, this one delivers serious flavor with almost no effort.
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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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