Mushroom Free Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, coated in a toasted coconut crust packed with fresh ginger, scallion greens, and a hit of coconut aminos for a savory, slightly sweet depth. The crust crisps up beautifully in coconut oil, giving you that satisfying golden crunch without a single grain or legume in sight — making it a natural fit for anyone eating ancestral-style. Ginger and red pepper flakes bring a gentle heat that plays perfectly against the mild, meaty fish, while a squeeze of lime at the end ties everything together with a bright, citrusy finish. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden fillers or fermented additives that can sneak into sauces and coatings. The technique is simple — egg wash, press into the coconut mixture, and let the skillet do the work — so even a weeknight cook can pull this off with confidence. Serve it with fresh cilantro if you have it on hand, and don't skip the lime wedges; they make the whole plate sing.
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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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