Brazil Nut 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 aromatic crust outside — makes this feel like a restaurant-worthy plate that you pulled off entirely at home. Every ingredient in the crust is straightforward and easy to source, with no hidden fillers or mixed-nut blends that could introduce unwanted cross-contact concerns. Avocado oil brings the heat tolerance needed to get that deep golden sear without burning, and the technique of cooking the fillet undisturbed is the real secret to a crust that holds together cleanly when you flip it. A squeeze of fresh lemon at the end ties the whole dish together and makes the dill pop even more. It's light, satisfying, and naturally grain-free, so it works beautifully whether you're eating paleo or just chasing a genuinely delicious weeknight fish dinner.
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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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