BHA & BHT Free 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 coconut oil. Every single ingredient in this dish is whole and unprocessed, which means you can skip the label-reading anxiety that comes with packaged breadcrumbs, bottled sauces, and pre-made spice blends that often sneak in synthetic preservatives. Coconut aminos step in to deliver that savory, umami depth without any of the additives hiding in conventional soy sauce. The technique is straightforward — egg wash, press into the coconut mixture, and pan-fry until the crust turns a deep, irresistible golden brown. A squeeze of lime and a handful of fresh cilantro at the end cut through the richness and tie everything together with a bright, tropical finish. This is the kind of weeknight fish dinner that feels genuinely special without requiring much effort or a long ingredient list.
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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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