Artificial Flavors Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, coated in a golden crust of shredded coconut, almond flour, fresh dill, and bright lemon zest that crisps up beautifully in the pan. Every single ingredient is whole and recognizable — no flavor packets, no seasoning blends with mystery additives, just real food doing all the heavy lifting. That matters more than you might think with fish dishes, where store-bought coatings and marinades are notorious for sneaking in synthetic flavor enhancers. The avocado oil brings a clean, high-heat cook that locks in moisture while the coconut crust turns a deep, satisfying golden without burning. A quick egg dip is all it takes to make that crust cling perfectly to each fillet, so you get a crispy exterior and tender, juicy fish in every bite. Finish it with a squeeze of fresh lemon and a few sprigs of dill, and this is the kind of weeknight dinner that genuinely feels like a restaurant plate.
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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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