Carrageenan 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 hint of red pepper flakes gives every bite a savory, slightly spicy depth that feels anything but plain. For anyone navigating carrageenan concerns, this recipe is a clean win — every ingredient is whole and straightforward, with no processed dairy, thickeners, or additives lurking in the lineup. Coconut oil does the heavy lifting in the skillet, helping that crust turn a deep, satisfying golden without any fuss. The key is letting the fillets cook undisturbed so the crust sets and releases cleanly, giving you that perfect crunch on both sides. A squeeze of lime and a scatter of fresh cilantro at the end pull the whole dish together with a little brightness. It's the kind of weeknight dinner that looks impressive but comes together with minimal effort and a very short 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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