Almond Free Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, coated in a fragrant crust of shredded coconut, fresh ginger, and sliced scallion greens that crisps up beautifully in a hot skillet. The coconut aminos add a savory, umami-forward depth without any soy, and a pinch of red pepper flakes keeps things lively without overwhelming the delicate fish. Every single ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about sneaky almond flour standing in for a coating — shredded coconut does the heavy lifting and does it brilliantly. The technique is straightforward: egg wash, press into the coconut mixture, and let the pan do the work until that crust turns a deep, irresistible gold. Finishing with a squeeze of fresh lime and a scatter of cilantro cuts through the richness and makes the whole plate feel bright and restaurant-worthy. It's the kind of weeknight seafood dinner that looks far more impressive than the effort required.
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Learn more →Ingredients
4 servings
For the fish
- 4 mahi-mahi fillets (6 oz each), skin removed
- ½ tsp fine sea salt
- ¼ tsp black pepper
For the crust
- 1 cup unsweetened shredded coconut
- 3 scallions, green parts only, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 1 tbsp coconut aminos
- ¼ tsp red pepper flakes
- 1 egg, lightly beaten
For cooking
- 3 tbsp coconut oil
For serving
- 1 lime, cut into wedges
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Pat the mahi-mahi fillets dry with paper towels, then season both sides with the salt and black pepper.
- 2
In a shallow dish, combine the shredded coconut, scallion greens, grated ginger, coconut aminos, and red pepper flakes, stirring until evenly mixed.
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