Red Meat Allergy Friendly Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi

Total time27 min

Prep time15 min

Cook time12 min

Red Meat Allergy Friendly Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi

Flaky mahi-mahi gets a serious upgrade here, coated in a toasted coconut crust packed with fresh ginger, scallion greens, and a hit of coconut aminos for savory depth. The whole thing comes together in a single skillet, and the result is a gorgeous golden crust that shatters at the fork while the fish inside stays tender and moist. For anyone navigating a red meat allergy, fish-based dinners can sometimes feel repetitive, but this one brings enough bold, layered flavor to feel genuinely exciting. The ginger and red pepper flakes add a gentle warmth, while the lime wedges and cilantro at the end brighten everything up beautifully. Every ingredient here is naturally free from beef, pork, and lamb — no swaps needed, no label-reading anxiety. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.

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Ingredients

4 servings

For the fish

4 mahi-mahi fillets (6 oz each), skin removed
½ tsp fine sea salt
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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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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