Soy Free Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, coated in a golden crust of shredded coconut, fresh ginger, and sliced scallion greens that crisps up beautifully in a hot skillet. The coconut aminos bring that savory, umami-rich depth you'd normally expect from soy sauce — without any soy in sight — making this an easy win for anyone navigating that restriction. Every ingredient in the crust pulls real weight: the ginger adds warmth, the red pepper flakes bring a gentle kick, and the coconut toasts into something almost nutty and irresistible. Cooking in coconut oil helps the crust develop that deep golden color while keeping the fish inside tender and moist all the way through. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and balance the richness of the crust. 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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