Pistachio Free Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, wrapped in a golden crust of shredded coconut, bright scallion greens, and freshly grated ginger that crisps up beautifully in the pan. The coconut aminos bring a savory, umami-forward depth without any soy, keeping the whole dish firmly in paleo territory while delivering bold, layered flavor. A hit of red pepper flakes adds just enough warmth to balance the natural sweetness of the coconut, and the whole thing comes together in a single skillet with no complicated steps. Because every ingredient in this recipe is naturally free of tree nuts, anyone avoiding pistachios or other nuts can dig in without a second thought — no label-reading required. The key move is letting the fillets cook undisturbed so the crust forms a proper golden shell that releases cleanly from the pan rather than sticking and tearing. Finish with a squeeze of fresh lime and a scatter of cilantro, and you've got a plate that looks and tastes like something from a coastal restaurant. It's the kind of weeknight fish dish that genuinely earns a spot in the regular rotation.
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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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