Yeast 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 secret is a homemade spice blend — smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper — pressed firmly into each fillet before it hits a screaming-hot cast-iron skillet. That high heat creates an incredible dark crust while keeping the fish tender and flaky inside, all without a drop of anything fermented or leavened in sight. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit because every single ingredient is a whole food or a dried spice — no hidden additives, no vinegar-based sauces, no store-bought marinades to second-guess. Avocado oil handles the high heat beautifully, and a squeeze of fresh lime at the end brightens the whole dish without compromising anything. It's also paleo-friendly, so it works across a range of dietary needs without any awkward substitutions. Serve it straight from the pan while that crust is still crackling and you've got a seriously impressive plate on the table in minutes.
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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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