Red Meat Allergy Friendly 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. A cast-iron skillet cranked to high heat does all the heavy lifting, creating that signature dark, crackling crust while keeping the fish tender and flaky inside. The homemade blackening blend — smoked paprika, cayenne, thyme, oregano, and a few other pantry staples — means you know exactly what's going into every bite, with zero mystery additives or hidden fillers to worry about. Since the whole dish is built around fresh fish, avocado oil, and pure spices, it naturally sidesteps any concern about red meat while still delivering serious, bold flavor. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and balance the heat beautifully. It's a clean, no-fuss plate that proves eating around a dietary restriction doesn't mean settling for something boring.
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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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