Soy 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 restaurant kitchen. The homemade spice blend — built from smoked paprika, garlic powder, onion powder, thyme, oregano, and a kick of cayenne — does all the heavy lifting, creating a gorgeous dark crust that locks in the fish's natural moisture. A screaming-hot cast-iron skillet is the real secret here, giving you that signature char without any fuss or special equipment beyond what you likely already own. Since every ingredient is a whole food or pure dried spice, there's no need to scan labels for hidden additives or fermented soy-based seasonings that sneak into so many commercial spice blends and marinades. Avocado oil handles the high heat beautifully, and a squeeze of fresh lime at the end cuts right through the richness. It's a clean, vibrant plate that proves eating this way never has to mean sacrificing bold 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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