Pescatarian Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Mahi-mahi is one of those fish that holds up beautifully to bold flavors, and this recipe leans into that with a crust built from shredded coconut, fresh ginger, and sliced scallion greens. The coconut aminos add a subtle savory depth without any soy, and a pinch of red pepper flakes gives the whole thing a gentle kick that keeps every bite interesting. Pressing the coconut mixture firmly onto each egg-dipped fillet creates a crust that turns genuinely golden and crisp in the pan — not soggy, not falling apart. Cooking it in coconut oil over medium heat is the move here, giving you that deep, caramelized exterior while the mahi-mahi stays moist and flaky inside. A squeeze of fresh lime at the end cuts through the richness and ties everything together. It's the kind of weeknight seafood dinner that looks and tastes like you put in way more effort than you actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!