Beef 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 skillet. Coconut aminos bring a savory, umami-rich depth without any soy, while a pinch of red pepper flakes adds just enough heat to keep things interesting. The whole thing comes together in one pan with coconut oil, so the flavor stays clean and cohesive from start to finish. Mahi-mahi is a naturally lean, firm fish that holds up perfectly to pan-searing — it won't fall apart when you flip it, and that crust locks in all the moisture. A squeeze of lime and a scatter of fresh cilantro at the end brighten every bite and balance the richness of the coconut. This is 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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