Shellfish Free Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Mahi-mahi is one of those fish that takes on bold flavors beautifully, and this recipe leans all the way into that with a crust built from shredded coconut, fresh ginger, and sliced scallion greens. The coconut aminos bring a savory, umami-rich depth without any soy, and a pinch of red pepper flakes keeps things lively. Each fillet gets dipped in egg and pressed firmly into the coconut mixture before hitting a hot skillet with coconut oil, so you get a genuinely crispy, golden crust that holds together when you flip it. The whole thing is naturally grain-free and paleo-friendly, with every ingredient doing real work toward flavor rather than just filling a checklist. Finishing with a squeeze of fresh lime and a scatter of cilantro brightens the richness of the coconut and ties the whole plate together. It's the kind of weeknight fish dinner that looks and tastes like you put in way more effort than you actually did.
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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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