Oats Free Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, coated in a fragrant crust of shredded coconut, fresh ginger, and sliced scallion greens that crisps up beautifully in a hot skillet. The coconut aminos bring a savory, umami-rich depth without any soy, and a pinch of red pepper flakes keeps things lively. Every single ingredient in this dish is naturally free of grains and oats, so there's no need to audit labels or swap anything out — it just works as written. Cooking it in coconut oil helps the crust turn a deep, gorgeous golden brown while keeping the fish incredibly moist inside. A squeeze of fresh lime over the top at the end ties all those bold flavors together and makes the whole plate feel bright and restaurant-worthy. This is the kind of weeknight dinner that looks far more impressive than the effort it actually takes.
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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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