Brazil Nut Free Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, coated in a crispy shell of shredded coconut, fresh ginger, and sliced scallion greens that toasts up beautifully in a hot skillet. The coconut aminos bring a savory, umami-rich depth without any soy, while the red pepper flakes add just enough heat to keep things interesting. Every ingredient in this crust is naturally free from tree nut concerns — no sneaky blends, no mixed nut coatings, just clean, whole-food components you can feel good about. The technique is straightforward: egg wash, press into the coconut mixture, and let the pan do the work until that crust turns a deep, irresistible gold. Cooking it undisturbed is the key move — it lets the crust set and release cleanly so you get that satisfying crunch on every bite. A squeeze of fresh lime over the top right before serving brightens everything up and cuts through the richness of the coconut oil. It's the kind of weeknight fish dish 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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