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Keto Blackened Fish With Avocado Salsa - Fast, Flavorful, and Low-Carb

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Blackened Fish:
  • 4 white fish fillets (cod, halibut, mahi-mahi, or tilapia), 4–6 oz each
  • 2 tbsp avocado oil or ghee
  • 1 tsp paprika
  • 1 tsp smoked paprika (optional for extra smokiness)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper (adjust to heat preference)
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper
  • Lime wedges, for serving
  • For the Avocado Salsa:
  • 2 ripe avocados, diced
  • 1/2 small red onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1/3 cup fresh cilantro, chopped
  • 1 Roma tomato, diced (optional for strict keto, or skip if you prefer ultra-low carb)
  • Zest and juice of 1 lime
  • 1–2 tbsp extra-virgin olive oil
  • Salt and pepper to taste

Method
 

  1. Make the spice blend: In a small bowl, mix paprika, smoked paprika, garlic powder, onion powder, cayenne, cumin, oregano, salt, and black pepper.
  2. Prep the fish: Pat fillets dry with paper towels. Lightly brush with avocado oil and coat both sides with the spice blend, pressing gently so it adheres.
  3. Mix the salsa: In a bowl, combine diced avocados, red onion, jalapeño, cilantro, and tomato (if using). Add lime zest and juice, drizzle with olive oil, and season with salt and pepper. Gently toss and set aside.
  4. Heat the pan: Warm a large cast-iron or heavy skillet over medium-high heat. Add remaining oil or ghee and let it shimmer.
  5. Sear the fish: Place fillets in the pan without crowding. Cook 2–4 minutes per side, depending on thickness, until a dark crust forms and the fish flakes easily. Avoid moving them too much so the crust develops.
  6. Finish and serve: Squeeze lime over the fish. Plate with a generous scoop of avocado salsa on top. Serve immediately.