Fructose Free Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Flaky white fish gets a serious upgrade here, wrapped in a golden crust of unsweetened shredded coconut, bright scallion greens, and punchy fresh ginger that crisps up beautifully in the pan. Coconut aminos bring a savory, umami-rich depth without any of the sugar or wheat you'd find in conventional soy sauce, making this dish genuinely easy to keep fructose-friendly from start to finish. The ingredient list is clean and intentional — no hidden sweeteners, no fruit-derived sauces, just whole, simple components that let the fish shine. Getting that crust perfectly golden is all about patience: letting the fillets cook undisturbed until they release naturally from the pan means you get that satisfying crunch in every bite. A squeeze of fresh lime at the end lifts the whole plate without adding any meaningful fructose load. It's the kind of weeknight dinner that looks and tastes far more impressive than the effort involved.
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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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