Tree Nut 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 magic is in the homemade spice blend — smoked paprika, garlic, onion, thyme, oregano, and a kick of cayenne all pressed firmly into the fish before it hits a screaming-hot cast-iron skillet. That high heat creates an incredible dark crust while keeping the inside tender and flaky, and the whole process takes just minutes once the pan is ready. Because everything here is built from whole spices, fresh fish, and avocado oil, there's no need to scan labels for hidden tree nut oils or almond-based coatings that sometimes sneak into pre-made seasoning blends. Finishing with a squeeze of fresh lime and a handful of cilantro brightens all that deep, charred flavor beautifully. It's a clean, paleo-friendly plate that genuinely delivers on taste — no compromises required.
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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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