Mix together the seasonings in a small mixing bowl. Place the mahi mahi fillets on a plate.
Rub 1 tablespoon of the avocado oil onto both sides of the fillets.
Then spoon the seasoning mixture over the mahi mahi and spread it around. Make sure to season both sides of the fish. I use approximately ½ tablespoon per fillet.
Heat the remaining avocado oil over high heat in a cast iron skillet.
Place the mahi mahi fillets on the hot cast iron skillet on top of the oil. Let them cook for 2 minutes. Time them and do not move the fish during this cooking day so that the fish will get blackened.
Then flip the mahi mahi fillets and cook for another 2-3 minutes until the mahi mahi reaches an internal temperature of 145 degrees F.
Remove the mahi mahi from the pan and allow it to sit for 5 minutes. Serve warm and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 3 days. Use an instant-read meat thermometer to make sure that the mahi mahi is cooked to a safe temperature before removing it from the grill. You can use any oil with a high smoke point for this recipe instead of avocado oil. Vegetable oil, Canola oil and Coconut oil would all work great for this recipe.