Nitrate & Nitrite Free Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Fresh mahi-mahi is the star here — a lean, firm white fish that holds up beautifully to a bold, textured crust without needing any cured or processed ingredients. That matters more than it sounds, because so many packaged seafood products and marinades sneak in preservatives that people following a nitrate- and nitrite-free lifestyle have to constantly watch for. Here, every single ingredient is clean and whole: shredded coconut, fresh scallion greens, grated ginger, coconut aminos, and a touch of red pepper flakes pressed into each fillet before it hits a hot pan of coconut oil. The result is a golden, crackling crust with a warm, aromatic bite that gives way to tender, flaky fish underneath. A squeeze of lime and a scatter of cilantro at the end brighten the whole plate and keep things feeling light and vibrant. It comes together in one skillet with straightforward steps, making it just as practical for a weeknight dinner as it is impressive enough to serve to guests.
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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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