BHA & BHT Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Bright, herby, and golden-crusted, this pan-seared mahi-mahi is the kind of weeknight dinner that feels genuinely special without requiring much effort. The crust comes together from unsweetened shredded coconut, almond flour, fresh dill, and lemon zest — whole, recognizable ingredients that are naturally free from the synthetic preservatives BHA and BHT that sneak into so many packaged breadcrumbs and coating mixes. Avocado oil keeps the cook clean and the crust beautifully crisp, while the egg acts as a simple binder that holds everything together in the pan. Cooking the fillets undisturbed is the real trick here — it lets that coconut crust develop a deep golden color and release cleanly without tearing. A squeeze of fresh lemon at the end ties the brightness of the zest right back into the dish. It's light, flavorful, and satisfying in a way that makes you forget you were ever trying to avoid anything at all.
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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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