Shellfish Free Paleo Blackened Mahi-Mahi
Bold, smoky, and deeply satisfying, this blackened mahi-mahi is the kind of weeknight dinner that feels like a restaurant meal without any of the fuss. The homemade spice blend — smoked paprika, cayenne, garlic, thyme, oregano, and a few other pantry staples — creates an intensely flavored crust that locks in the fish's natural moisture while delivering serious heat and depth. Cooking it in a screaming-hot cast-iron skillet is the key move here, giving you that gorgeous, dark sear without any breading, butter, or off-limits ingredients. Mahi-mahi is a firm, meaty fish that holds up beautifully to high heat, so you get clean flakes and a satisfying bite every single time. A squeeze of fresh lime and a handful of cilantro at the end cut right through the richness and brighten the whole plate. Whether you're navigating seafood allergies or just want a clean, whole-food fish dinner, this one checks every box with zero compromise on flavor.
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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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