Pan seared Paleo Blackened Cajun Mahi Mahi – crispy fish that is coated with mildly spicy cajun seasonings and served topped with avocado and lime wedges. Full of flavor, yet still light in calories, paleo, Whole30, low carb and gluten free.
The fact that I love this recipes so much shows you that your taste buds really do evolve as you grow up. Because when I was a little girl, there is no way I would eat anything even remotely spicy.
I used to be a total wimp when it came to spicy food. At Mexican restaurants, I wouldn’t even eat pico de gallo (<- first recipe I ever posted!). The mildest salsa of them all was too spicy for me. Rather than scooping up the salsa with my chip, I would dip the teeniest, tiniest corner of my chip into the salsa so just a little bit of the juice would touch it.
That was the most heat I could handle.
But look at me now! Flash forward about 20 years, and I am really starting to enjoy some spice in my cooking.
When I was first perfecting this blackened cajun spice rub, I started off with just 1/4 teaspoon of cayenne pepper, thinking even that would be too spicy for me. But after eating it, I decided I could handle the extra 1/4 teaspoon. A 1/2 teaspoon is just the right amount of spice for me. But if you like it extra spicy, feel free to add more.
This is such a great weeknight recipe. I can have this paleo blackened cajun mahi mahi cooked and on the table in 15 minutes. However, if you have the time and it works with your diet, I must insist you make my coconut lime rice to go along with this. All of the flavors together is just too good! But this is great served with cauliflower rice too.Print
Blacked Cajun Spice Rub
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper*
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Blackened Cajun Mahi Mahi
- (2) 6-oz wild caught Mahi Mahi** filets, thawed and patted dry
- 1 tablespoon coconut oil
- 1 avocado, sliced
- lime wedges for serving
- Make the spice rub by combining all the dried spices on a plate and stirring with a fork to combine.
- Heat a medium size skillet over medium high heat. While it is heating up, dredge the fish filets in the spice rub and coat evenly. When the pan is warm, add the coconut oil, and cook the spice rubbed fish until cooked thru. Cooking time will depending on the thickness of your fish. Typically about 3 to 4 minutes per side.
- Serve warm. Top with sliced avocado and wedges of lime. I love serving mine on top of my coconut lime rice.
*1/2 teaspoon cayenne pepper will make this mild spicy. If you like it spicier, feel free to add more. If you are heat sensitive, add less or even leave it out so it is more kid friendly.
**This recipe will work for any firm fish filet. I’ve also done this with halibut, salmon, sole. Use any wild caught fish of your choice!
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