Legume 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 sliced scallion greens that crisps up beautifully in a hot skillet. Coconut aminos bring a savory, umami-rich depth without any soy, and the whole lineup of ingredients is naturally free of legumes — no swaps or substitutions needed. The egg wash helps the coconut mixture cling tightly to each fillet, so you get that satisfying crunch in every single bite. A hit of red pepper flakes keeps things lively, while a squeeze of fresh lime at the end brightens the whole plate. It comes together in one pan with minimal cleanup, which makes it just as practical as it is impressive. Serve it with cilantro if you have it on hand — it adds a fresh, herby finish that ties everything together perfectly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!