High Fructose Corn Syrup Free Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Flaky, golden mahi-mahi wrapped in a toasted coconut crust is the kind of weeknight dinner that feels far more impressive than the effort it takes. The crust gets its bold, layered flavor from fresh ginger, scallion greens, and coconut aminos — a combination that delivers a savory, slightly sweet punch without a drop of refined sweetener or corn-derived ingredient in sight. That matters more than you might think, because bottled sauces and store-bought coatings are notorious hiding spots for high fructose corn syrup, even in savory products. Here, every ingredient is clean and straightforward, so you know exactly what's going into the pan. The coconut oil gives the crust a beautifully deep, even sear — crispy on the outside while the fish stays moist and tender all the way through. A squeeze of fresh lime and a scatter of cilantro at the end brightens everything up and keeps the whole plate feeling light and vibrant. It's the kind of recipe that earns a permanent spot in your rotation.
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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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