Hazelnut Free Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, coated in a golden crust of shredded coconut, fresh ginger, and bright scallion greens that crisps up beautifully in the pan. The coconut aminos bring a savory, umami-rich depth without any soy, and a pinch of red pepper flakes keeps things lively without overwhelming the delicate fish. Every single ingredient in this recipe is naturally free from tree nut concerns — no almond flour, no hazelnut oil, nothing to second-guess. The technique is straightforward: a quick egg dip, a firm press into the coconut mixture, and a hot skillet with coconut oil does all the heavy lifting. You're looking for that deep golden crust to release cleanly from the pan before you flip, which is the sign you've nailed it. A squeeze of lime and a scatter of fresh cilantro at the end tie everything together with a little brightness that makes the whole plate feel restaurant-worthy. It's the kind of weeknight fish dinner that looks far more impressive than the effort it actually takes.
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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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