Celery 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 coconut oil skillet. The combination of coconut aminos and a touch of red pepper flakes gives the coating a savory, lightly spicy edge that pairs perfectly with the mild, meaty fish underneath. Every ingredient in this dish is naturally free of celery and celery derivatives — no hidden stalks, seeds, or extracts lurking anywhere — so it's a genuinely worry-free weeknight option. The technique is straightforward: egg wash, a firm press into the coconut mixture, and a patient sear that lets the crust set into something deeply golden and satisfying. A squeeze of fresh lime over the top at the end brightens everything up and cuts through the richness of the coconut. Serve it with cilantro if you have it on hand, or skip it entirely — the fish absolutely holds its own either way.
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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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