Lupin Free Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, coated in a fragrant 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 or grain-based sauces, keeping every element clean and naturally free from legume-derived additives that can sneak into store-bought coatings and marinades. Lupin flour has quietly made its way into all kinds of "healthy" breaded products, so making this crust from scratch with whole, recognizable ingredients is genuinely the safest and most satisfying route. 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 that releases cleanly from the pan before you flip, which is the sign that the magic is happening. A squeeze of lime and a scatter of fresh cilantro at the end cuts through the richness and ties everything together. It's the kind of weeknight fish dish that feels far more impressive than the effort involved.
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!