Honey Free Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, coated in a toasted coconut crust that's fragrant with fresh ginger, sliced scallion greens, and a hint of heat from red pepper flakes. The coconut aminos bring a savory, umami-rich depth that ties everything together — no sweeteners needed, and nothing that sneaks honey in through the back door. That's actually the quiet win with this recipe: so many sauces and marinades lean on honey for balance, but the brightness of lime and the natural sweetness of toasted coconut do all that work on their own. Cooking the fillets in coconut oil over medium heat gives you that deeply golden, crackling crust without any fuss, as long as you resist the urge to move them too early. The fish is done when it hits 145°F inside and the crust lifts cleanly from the pan — a satisfying moment every time. Finish with fresh cilantro and a good squeeze of lime, and you've got a restaurant-worthy plate that comes together in one skillet.
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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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