Gelatin 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 a hot skillet. The coconut aminos bring a subtle savory depth without any soy, and a pinch of red pepper flakes keeps things lively. Every single ingredient in this dish is naturally free of animal-derived gelling agents, so there's no need to scrutinize labels or swap anything out — it just works as written. Cooking the fillets in coconut oil gives the crust an incredible crunch while keeping the fish inside moist and tender. The key is letting each side cook undisturbed so that crust sets and releases cleanly, rewarding your patience with a gorgeous, crispy exterior. A squeeze of fresh lime and a handful of cilantro at the end brighten the whole plate and balance the richness of the coconut. 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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