Macadamia Free Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi wrapped in a golden, toasted coconut crust is the kind of weeknight dinner that looks far more impressive than the effort it actually takes. The crust is built from shredded coconut, bright scallion greens, freshly grated ginger, and a splash of coconut aminos, giving every bite a savory, slightly sweet, subtly spicy kick that pairs beautifully with the mild fish. A quick egg dip holds everything together before the fillets hit a hot coconut-oil skillet, where they develop a deeply golden crust that releases cleanly from the pan — no sticking, no fuss. The whole thing is naturally grain-free and paleo-friendly, relying entirely on whole, recognizable ingredients with no tree nut fillers or hidden additives to worry about. Finishing with a squeeze of fresh lime and a scatter of cilantro lifts all those warm, toasty flavors and makes the plate feel genuinely restaurant-worthy. 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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