Walnut 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, garlic, onion, thyme, oregano, and cayenne gets pressed right into the fish before it hits a screaming-hot cast-iron skillet, building that signature dark, crackling crust. Mahi-mahi is a firm, meaty fish that holds up beautifully to high heat, so you get a gorgeous sear without the fillets falling apart. The whole thing is naturally grain-free and built entirely from whole-food ingredients, so there's no need to scan labels or worry about hidden additives sneaking into your spice rack. A squeeze of fresh lime over the top 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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