Blackened Mahi Mahi with Avocado Salsa

Why This Is Strictly Keto

Mahi mahi fillets get a smoky, spiced crust from a homemade blend of paprika, cayenne, garlic and herbs, then are topped with a fresh tomato-avocado salsa. Everything on the plate — fish, spices, vegetables and healthy fat — is unprocessed.

Ingredients

Blackened Mahi Mahi

• 4 mahi mahi fillets (about 5 oz each)
• 1 tablespoon butter, melted
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Avocado Salsa

• 2 Roma tomatoes, chopped
• 1 avocado, diced
• 1/2 small red onion, diced
• 1 jalapeño, seeded and minced
• 1–2 tablespoons fresh lime juice
• Salt and pepper, to taste

Instructions

1. Make the salsa: Combine the tomatoes, red onion and jalapeño with the lime juice, salt and pepper. Gently fold in the avocado last so it stays intact. Refrigerate while you cook the fish.

2. Season the fish: Mix the paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt and pepper. Pat the mahi mahi dry and coat both sides with the spice blend.

3. Sear: Heat the butter and olive oil in a cast-iron skillet over medium-high heat. Cook the fillets 3–4 minutes per side, until a dark crust forms and the fish flakes easily with a fork.

4. Serve: Plate the fish and spoon the avocado salsa generously over the top.

Nutritional Info (per serving, approximate)

Tips

• Mahi mahi cooks fast — pull it as soon as it flakes to avoid drying it out.
• Any firm white fish, like halibut or grouper, works with the same spice rub.
• Add the avocado to the salsa right before serving so it doesn’t brown.