MSG 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, bright scallion greens, and a subtle kick of red pepper flakes. Coconut aminos step in as the umami backbone — doing everything soy sauce would do without any of the additives or flavor enhancers that make so many seafood dishes off-limits. The result is a crust that turns deep golden in the pan and clings to the fish beautifully, giving you that satisfying crunch in every bite. Cooking it in coconut oil keeps the whole dish cohesive and adds a gentle richness that plays perfectly against a squeeze of fresh lime at the end. Every single ingredient here is clean and whole, so there's no label-reading anxiety — just confident, flavorful cooking. Cilantro and lime wedges at the table keep things fresh and vibrant, making this feel like a restaurant-quality plate that came together entirely in your own kitchen.
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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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