Gut Friendly 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 scallion greens that crisps up beautifully in the pan. The combination of whole, unprocessed ingredients makes this dish a natural fit for anyone focused on keeping their gut happy — there's no gluten, no refined grains, and no mystery additives in sight. Coconut aminos bring a subtle savory depth without the digestive irritants found in conventional soy sauce, and fresh ginger adds a warming, aromatic kick that's as good for your insides as it is for your taste buds. Cooking in coconut oil over medium heat gives the crust that deep, toasty color while keeping the fish moist and tender all the way through. A squeeze of lime and a handful of cilantro at the end brighten everything up and make the plate look as good as it tastes. This is the kind of weeknight dinner that feels indulgent but works completely in your favor.
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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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