Lactose 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. Coconut aminos bring a savory, umami-rich depth without any soy or dairy, making the whole dish naturally free of lactose without any awkward substitutions. The combination of red pepper flakes and grated ginger gives every bite a gentle, warming heat that plays perfectly against the sweetness of the toasted coconut. Cooking the fillets in coconut oil helps the crust develop that deep golden color and satisfying crunch you'd expect from a restaurant-quality plate. A squeeze of fresh lime right before serving cuts through the richness and ties everything together. This is the kind of weeknight fish 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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