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Crispy Keto Blackened Mahi Mahi Recipe with Creamy Avocado Salsa

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A quick and easy low-carb meal featuring crispy blackened mahi mahi fillets paired with a creamy, tangy avocado salsa. Perfect for keto followers craving bold flavors without the carbs.

Ingredients

Scale
  • 4 mahi mahi fillets (about 6 oz / 170 g each), skin removed – fresh or thawed
  • 2 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons avocado oil or olive oil (for cooking)
  • 2 ripe avocados, peeled and pitted
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 small jalapeño, seeded and finely chopped (optional)
  • 1 small garlic clove, minced
  • Juice of 1 lime (about 2 tablespoons)
  • 2 tablespoons sour cream or Greek yogurt (use dairy-free if preferred)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon extra virgin olive oil

Instructions

  1. Prepare the blackening spice mix by combining smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt in a small bowl. Stir until evenly mixed.
  2. Pat the mahi mahi fillets dry with paper towels. Generously coat both sides of each fillet with the blackening spice mix. Set aside on a plate for 5-10 minutes to allow flavors to settle.
  3. Make the creamy avocado salsa by blending avocados, cilantro, jalapeño, garlic, lime juice, sour cream, olive oil, and a pinch of salt and pepper until smooth and creamy. Alternatively, mash by hand for texture. Refrigerate until ready to serve.
  4. Heat a cast iron or non-stick skillet over medium-high heat. Add avocado oil and heat until shimmering but not smoking.
  5. Place the fillets carefully in the hot skillet. Cook for 3-4 minutes on the first side without moving to form a crispy crust. Flip gently and cook for another 3-4 minutes until the fish is opaque and flakes easily but remains moist inside. Add an extra minute per side if fillets are thick.
  6. Transfer the cooked mahi mahi to plates and spoon a generous amount of creamy avocado salsa over or alongside. Garnish with extra cilantro or lime wedges if desired.

Notes

Pat fish dry before seasoning to ensure crispiness. Use high smoke point oil like avocado oil. Do not move fish during cooking to form a crust. Let fish sit at room temperature for 10-15 minutes before cooking for even cooking. Adjust cayenne and jalapeño for desired heat level. Refrigerate avocado salsa and consume within 1 day to prevent browning.

Nutrition

Keywords: keto, low-carb, mahi mahi, blackened fish, avocado salsa, seafood, healthy, quick dinner

Find it online: https://tastypierecipes.com/crispy-keto-blackened-mahi-mahi-recipe-with-creamy-avocado-salsa-perfect-for-low-carb-meals/