Anti Inflammatory Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Fresh mahi-mahi gets a serious upgrade here, coated in a fragrant crust of unsweetened shredded coconut, bright scallion greens, and freshly grated ginger that crisps up beautifully in the pan. The combination of ginger and coconut aminos brings a punchy, savory depth without any soy or refined ingredients that could work against your body. Coconut oil keeps the cooking process clean and adds a subtle richness that plays perfectly against the flaky, mild fish underneath. Red pepper flakes give the crust just enough heat to keep things interesting, while a squeeze of fresh lime at the end ties every flavor together. Each ingredient here — from the egg binder to the cilantro finish — pulls its weight in keeping this dish naturally free of grains, refined sugars, and inflammatory oils. The technique is straightforward: a hot skillet, a little patience, and you're rewarded with a golden, crackling crust that holds together beautifully when you flip it. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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