Chestnut Free Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, coated in a fragrant crust of shredded coconut, fresh ginger, and sliced scallion greens that toasts up beautifully golden in the pan. The coconut aminos bring 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 chestnuts and chestnut-derived products, so there's no label-scanning or substitution stress involved. The trick to getting that crust perfectly crisp is pressing the coconut mixture firmly onto each egg-dipped fillet and then letting it cook undisturbed — patience pays off big here. 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 dinner that looks and tastes like something you'd order at a nice restaurant, but comes together entirely in a single skillet.
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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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