Rice Free Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, coated in a fragrant crust of shredded coconut, fresh ginger, and sliced scallion greens that crisps up beautifully in a hot skillet. Coconut aminos bring a savory, umami-forward depth without any soy, while a pinch of red pepper flakes adds just enough heat to keep things interesting. The whole thing comes together in a single pan with coconut oil, so cleanup is minimal and the flavors stay clean and bright. This is exactly the kind of dish that proves grain-free eating doesn't mean sacrificing texture — that golden crust genuinely delivers a satisfying crunch with every bite. A squeeze of fresh lime and a scatter of cilantro at the end tie all the bold flavors together and make it feel like something you'd order at a beachside restaurant. It works beautifully as a weeknight dinner or an impressive plate for guests who won't even notice what's missing from the menu.
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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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