Low Sugar Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Bright, herby, and satisfying in a way that feels genuinely indulgent, this pan-seared mahi-mahi is the kind of weeknight dinner that makes you forget you're eating clean. The crust is built from unsweetened shredded coconut and almond flour, so every bite delivers real crunch and toasty flavor without a trace of refined sugar or anything processed sneaking in. Fresh dill and lemon zest do the heavy lifting on flavor, giving the fish a vibrant, almost restaurant-quality finish that comes together entirely in a skillet. Avocado oil brings the heat beautifully, helping that coconut crust turn a deep, even golden before you even flip the fillet. If you've ever struggled to find a coated fish recipe that doesn't rely on breadcrumbs or sweetened sauces, this one is a genuine find — the egg and coconut-almond mixture bind together surprisingly well and hold their crunch all the way to the table. A squeeze of fresh lemon at the end ties everything together and keeps it feeling light despite how satisfying it is.
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Learn more →Ingredients
4 servings
- 4 mahi-mahi fillets (about 6 oz each), skin removed
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp avocado oil
For the crust
- ¾ cup unsweetened shredded coconut
- ¼ cup almond flour
- 1 tbsp lemon zest (from about 2 lemons)
- 2 tbsp fresh dill, finely chopped
- ¼ tsp garlic powder
- 1 egg, lightly beaten
For serving
- 1 lemon, cut into wedges (optional)
- fresh dill sprigs (optional)
Instructions
- 1
Pat the mahi-mahi fillets thoroughly dry with paper towels, then season both sides with the salt and black pepper.
- 2
In a shallow dish, combine the shredded coconut, almond flour, lemon zest, chopped dill, and garlic powder, stirring until evenly mixed. Place the beaten egg in a separate shallow dish.
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