Turkey 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, keeping the whole dish clean and grain-free from start to finish. A touch of red pepper flakes gives the crust just enough heat to balance the natural sweetness of the coconut, while the egg wash ensures everything stays locked onto the fish through the entire cook. The key move is letting the fillets sit undisturbed in the pan — that patience is what builds the deep golden crust that releases cleanly and looks stunning on the plate. Finished with a squeeze of lime and a scatter of fresh cilantro, each bite is bright, aromatic, and genuinely satisfying. This is the kind of weeknight fish dinner that feels far more impressive than the effort it actually takes.
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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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