Cashew 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. The coconut aminos add a savory, umami-rich depth without any soy, while a pinch of red pepper flakes keeps things lively. Every single ingredient in this dish is naturally free from tree nuts, so there's no label-scanning or substitution stress — just clean, bold flavors from the start. The technique is straightforward: an egg wash locks the coconut mixture onto each fillet, and a few undisturbed minutes in coconut oil builds that satisfying, crackling crust you'd expect from a restaurant plate. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make it feel genuinely special. It's the kind of weeknight fish dinner that looks far more impressive than the effort it actually takes.
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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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