Mustard 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 splash of coconut aminos for deep, savory flavor. The crust crisps up beautifully in coconut oil, giving you that satisfying crunch on the outside while the fish stays tender and moist all the way through. Because every ingredient in this recipe is naturally free from mustard in any form — no sauces, no spice blends, no condiments to second-guess — it's a genuinely stress-free cook. That's a bigger deal than it sounds, since so many pan-seared fish recipes lean on prepared marinades or dressings that can quietly sneak mustard in through the back door. The red pepper flakes add just enough heat, and a squeeze of fresh lime at the end ties everything together with a bright, citrusy finish. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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