Seed Oil 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 toasts up beautifully golden in the pan. The whole thing comes together with just a handful of clean, whole-food ingredients — no industrial oils, no mystery additives, just coconut oil doing exactly what it does best in a hot skillet. Coconut aminos bring a subtle savory depth to the crust without soy, and a pinch of red pepper flakes keeps every bite lively. Because seed oils are hiding in so many store-bought sauces, marinades, and even pre-seasoned fish, cooking from scratch like this is genuinely the easiest way to stay in control of what's on your plate. The crust crisps up and releases cleanly from the pan when it's ready, so you get that satisfying crunch without any fuss. A squeeze of fresh lime over the top right before serving ties all those bold flavors together in the best possible way.
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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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