Ingredients:

  • 15 g smoked paprika
  • 5 g onion powder
  • 5 g garlic powder
  • 3 g cayenne pepper
  • 2 g dried thyme
  • 2 g dried oregano
  • 6 g kosher salt
  • 3 g coarse black pepper
  • 4 Mahi Mahi fillets (170g each), 1-inch thick
  • 45 g unsalted butter, melted
  • 15 ml high-smoke point oil (grapeseed or avocado oil)
  • 1 fresh lime, cut into wedges

Instructions:

  1. Pat the mahi mahi fillets extremely dry on all sides using paper towels to remove surface moisture. In a shallow bowl, combine the smoked paprika, onion powder, garlic powder, cayenne, thyme, oregano, salt, and pepper. Brush both sides of the fillets generously with melted butter. Dredge each fillet into the spice mix, pressing firmly to form a thick, even crust.
  2. Place a cast iron skillet over medium-high heat until wisps of smoke appear. Add high-smoke point oil to the pan. Carefully lay the fillets into the pan. Sear undisturbed for 3–4 minutes until the spices darken and the edges of the fish turn opaque.
  3. Carefully flip the fillets and cook for another 3–4 minutes. Ensure the internal temperature reaches 140°F (60°C). Remove from the pan immediately and let rest for 2 minutes to allow juices to redistribute, reaching a final food-safe temperature of 145°F (63°C). Serve with lime wedges.