Turmeric 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, yet it comes together in a single cast-iron skillet with minimal cleanup. The homemade spice blend here — built on smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper — delivers that signature deep, smoky crust without a trace of turmeric, which sneaks into a surprising number of store-bought blackening seasonings. Mahi-mahi is a fantastic canvas for bold spices because its firm, meaty flesh holds up to the screaming-hot skillet and develops a gorgeous dark sear without falling apart. Patting the fillets completely dry and pressing the spice blend firmly into the fish are the two small steps that make the biggest difference in getting that crackling, caramelized exterior. Avocado oil handles the high heat beautifully, keeping things clean and paleo-compliant from start to finish. A squeeze of fresh lime over the top right before eating cuts through the richness and ties every bite together. This is the kind of weeknight dinner that earns genuine compliments.
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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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