Walnut Free Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, wrapped in a golden crust of shredded coconut, fresh ginger, and bright scallion greens that crisps up beautifully in the pan. The coconut aminos bring a savory, umami-forward depth without any soy, keeping the whole dish clean and grain-free from start to finish. A hit of red pepper flakes adds just enough warmth to balance the natural sweetness of the coconut, while a squeeze of lime at the end ties everything together with a pop of acidity. Pan-frying in coconut oil is the move here — it gets the crust genuinely crunchy and deeply golden on both sides without the fish drying out. This is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. Serve it with cilantro scattered on top and extra lime wedges on the side, and it's honestly restaurant-worthy on a regular Tuesday.
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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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