Wheat 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 entire spice blend is built from scratch using pantry staples — smoked paprika, garlic powder, cayenne, thyme, and oregano — so there's no mystery about what's going into your food and no hidden fillers to worry about. That homemade rub is what makes this dish shine, pressing into the fish and forming a gorgeous, crackling dark crust in a screaming-hot cast-iron skillet. Avocado oil handles the high heat beautifully, giving you that authentic blackened char without burning out a delicate oil. A squeeze of fresh lime over the top at the end cuts right through the heat and smoke, pulling the whole plate together. It comes together fast and delivers serious flavor with zero compromise.
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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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