Turkey 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. A homemade spice blend of smoked paprika, cayenne, garlic powder, and dried herbs gets pressed firmly into each fillet before hitting a screaming-hot cast-iron skillet, building that signature dark, crackling crust in just a few minutes per side. Avocado oil handles the high heat beautifully, keeping everything grain-free and completely in line with paleo principles without any compromise on flavor. The whole dish is built around clean, whole-food ingredients — no fillers, no processed seasonings, nothing to second-guess. Mahi-mahi is a firm, meaty fish that holds up perfectly to this aggressive cooking method, staying juicy inside while the outside chars into something genuinely crave-worthy. A squeeze of fresh lime and a scatter of cilantro at the end cuts right through the heat and ties everything together. It's fast, it's bold, and it's the kind of recipe that earns a permanent spot in your rotation.
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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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