Whole 30 Paleo Ginger-Scallion Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, coated in a fragrant crust of unsweetened shredded coconut, fresh ginger, and sliced scallion greens that crisps up beautifully in the pan. Coconut aminos bring a savory, slightly sweet depth that you might expect from soy sauce — without any of the off-plan ingredients — while a pinch of red pepper flakes keeps things lively. The whole thing comes together in one skillet with coconut oil, which means you're working with clean, compliant fats from start to finish. Getting that crust to release cleanly is the key move: cooking the fillets undisturbed lets the coconut toast evenly and form a golden shell that holds together when you flip. A squeeze of fresh lime and a scatter of cilantro at the end cut through the richness and make the whole plate feel bright and restaurant-worthy. This is the kind of weeknight dinner that genuinely doesn't feel like you're eating around any restrictions — it just tastes like really good fish.
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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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