Artificial Food Coloring Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Bright, herby, and satisfying, this pan-seared mahi-mahi delivers a genuinely crunchy crust built entirely from shredded coconut, almond flour, fresh dill, and lemon zest — no dyes, no additives, nothing synthetic hiding in the coating. That matters more than it might seem, because many store-bought breaded fish products and seasoning blends sneak in artificial colorants to achieve that golden, appetizing look. Here, the deep amber crust comes naturally from the toasted coconut and avocado oil in the skillet, so what you see is exactly what you're eating. The combination of lemon zest and fresh dill keeps every bite tasting clean and bright, while the coconut-almond crust adds a subtle nuttiness that pairs beautifully with the mild, meaty fish. A quick egg dip helps the coating bond firmly to each fillet, so you get that satisfying crunch all the way through without it falling apart in the pan. Serve it straight from the skillet with a squeeze of fresh lemon and a few extra dill sprigs, and it looks every bit as impressive as something you'd order at a restaurant — made entirely with ingredients you can actually read and trust.
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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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