Yeast 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 toasts up beautifully golden in a hot skillet. Coconut aminos bring a savory, umami-rich depth without any soy or fermented ingredients, which makes this dish a natural fit for anyone avoiding yeast and the hidden sources that often sneak into sauces and marinades. The egg acts as the binder that holds everything together, so each fillet comes out of the pan with a crust that's crisp, aromatic, and packed with flavor. Cooking in coconut oil keeps the whole thing cohesive — no ingredient here is working against the others. A squeeze of fresh lime over the top at the end brightens everything and cuts through the richness of the coconut in the best possible way. 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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