Nutmeg Free Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, wrapped in a golden crust of shredded coconut, fresh ginger, and sliced scallion greens that crisps up beautifully in a hot skillet. Coconut aminos bring a savory, umami-rich depth without any soy, while a pinch of red pepper flakes adds just enough heat to keep things interesting. The whole crust comes together in two shallow dishes — an egg dip followed by a firm press into the coconut mixture — so every bite has that satisfying crunch from edge to edge. Cooking in coconut oil over medium heat lets the crust turn deep golden without burning, and once it releases cleanly from the pan, you know it's ready to flip. A squeeze of fresh lime and a scatter of cilantro at the end brighten the whole plate and balance the richness of the coconut. This is the kind of weeknight fish dinner that feels like something you'd order at a restaurant, and the ingredient list is completely free of warm baking spices like nutmeg that can sneak into unexpected places. Clean, bold, and genuinely craveable.
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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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