Citric Acid Free Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, coated in a toasted coconut crust that crackles at the edges while the fish stays tender and moist inside. The combination of fresh ginger, scallion greens, and a splash of coconut aminos builds a savory, aromatic flavor that feels restaurant-worthy without a lot of fuss. For anyone navigating a citric acid sensitivity, fish dishes can be surprisingly tricky — many store-bought marinades, seasonings, and sauces sneak it in as a preservative or flavor enhancer. Every ingredient in this recipe is naturally free of that concern, so you can cook and eat with total confidence. The coconut oil gives the crust a gorgeous golden sear, and the technique of pressing the coating firmly onto each egg-dipped fillet means it stays put through the whole cook. Lime wedges on the side let each person control their own finishing brightness, which is a thoughtful touch for anyone who needs to keep portions of acidic ingredients minimal. It's a clean, bold, genuinely satisfying plate that proves dietary cooking doesn't have to mean boring cooking.
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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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