Beef 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 a hot skillet. The combination of textures — tender fish inside, crunchy coconut outside — makes every bite genuinely satisfying without relying on breadcrumbs or any grain-based coating. Avocado oil brings the heat tolerance needed to get that deep golden sear, and the whole thing comes together in a single pan with minimal fuss. A quick egg dip is all it takes to make the crust adhere, so you get full, even coverage on every fillet. Squeezing a lemon wedge over the top right before eating ties all the citrusy, herby flavors together in the best way. It's the kind of weeknight fish dish that looks and tastes like you put in way more effort than you actually did.
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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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