Barley Free Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, coated in a golden crust of shredded coconut, fresh ginger, and bright scallion greens that crisps up beautifully in the pan. The combination of coconut aminos and a touch of red pepper flakes gives the crust a savory, lightly spicy edge that pairs perfectly with the mild, meaty fish underneath. Every single ingredient in this recipe is naturally free of barley and grain-based additives — no breadcrumbs, no flour, no fillers — so the coconut crust does all the heavy lifting without any substitutions needed. Coconut oil in the skillet helps the coating develop that deep, even golden color while keeping the whole dish clean and cohesive. A squeeze of fresh lime and a scatter of cilantro at the end cut through the richness and bring the whole plate to life. 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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