Artificial Food Coloring Free Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, wrapped in a golden crust of shredded coconut, fresh ginger, and sliced scallion greens that crisps up beautifully in a hot coconut oil skillet. The combination of bright, aromatic flavors — a little heat from red pepper flakes, a savory depth from coconut aminos — makes this feel like a restaurant-worthy plate you pulled off on a weeknight. For anyone navigating artificial dyes and synthetic additives, this recipe is a breath of fresh air: every single ingredient is whole, recognizable, and exactly what it says it is. Coconut aminos stand in for soy sauce without any of the questionable coloring agents that sneak into conventional condiments, and the rest of the crust is built entirely from produce and pantry staples. The egg wash locks the coconut mixture onto each fillet so you get a satisfying crunch in every bite rather than a coating that slides off in the pan. A squeeze of lime and a handful of fresh cilantro at the end keep things vibrant and clean-tasting. It's the kind of fish dish that converts skeptics.
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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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