Seed Oil Free Paleo Blackened Mahi-Mahi
Blackened fish done right is one of those meals that looks and tastes like it came from a serious restaurant kitchen, but comes together in under fifteen minutes on your stovetop. The secret is a cast-iron skillet cranked to high heat and a bold homemade spice blend — smoked paprika, cayenne, garlic, onion, thyme, and oregano — that chars into a deeply fragrant, slightly smoky crust while the mahi-mahi stays tender and flaky inside. Avocado oil is the only fat used here, which makes this a clean, confident choice for anyone avoiding industrially processed seed oils like canola, soybean, or vegetable blends. Because the spice mix is made from scratch, you're also sidestepping the mystery fillers and anti-caking agents that sneak into store-bought blackening seasonings. A squeeze of fresh lime over the top at the end cuts right through the heat and ties everything together beautifully. It's the kind of weeknight dinner that feels like a treat without requiring any compromise.
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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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