Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, coated in a crust of unsweetened shredded coconut, fresh ginger, and sliced scallion greens that toasts up beautifully golden in a hot skillet. The coconut aminos bring a savory, umami-rich depth that you might expect from soy sauce — without any of the grain-based ingredients that would knock this out of grain-free territory. A lightly beaten egg binds everything together, and cooking in coconut oil keeps the whole dish firmly rooted in whole-food ingredients from start to finish. The crust gets genuinely crispy on both sides, so you're not just eating fish — you're eating fish with texture and serious flavor. Lime wedges and a handful of fresh cilantro at the end brighten the whole plate and balance the warmth of the red pepper flakes and ginger. This one comes together in a single skillet and serves four, making it an easy weeknight win that feels far more impressive than the effort involved.
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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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