Pork Free Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Flaky, golden, and packed with bold flavor, this pan-seared mahi-mahi is the kind of weeknight dinner that feels far more impressive than the effort involved. The crust is built from unsweetened shredded coconut, fresh ginger, and sliced scallion greens, all bound together with a touch of coconut aminos for a savory, slightly sweet bite that clings beautifully to each fillet. Coconut oil in the skillet gives the crust that deep, toasty color while keeping everything completely free of any pork-derived fats or additives — no lard, no bacon drippings, nothing to second-guess. The whole thing comes together in one pan, and the trick is letting the fillets cook undisturbed so the crust sets into a proper golden shell before you flip. A squeeze of fresh lime and a scatter of cilantro at the end cut right through the richness and brighten every bite. It's naturally grain-free and paleo-friendly, so it works for a wide range of eaters at the table without any substitutions or workarounds. Clean ingredients, serious flavor, and zero compromise.
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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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