Carrageenan Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Bright, herby, and satisfying in every bite, this pan-seared mahi-mahi delivers a genuinely crunchy crust built from shredded coconut and almond flour — no breadcrumbs, no fillers, no additives to second-guess. That matters more than it might seem, because carrageenan quietly shows up in a surprising number of processed coatings and pre-marinated seafood products at the grocery store. By starting with plain fillets and building the crust yourself from whole ingredients, you sidestep that concern entirely. Fresh dill and lemon zest do the heavy lifting on flavor, giving the fish a bright, almost Mediterranean character that feels anything but restrictive. A quick dip in beaten egg helps the coconut mixture cling beautifully, and avocado oil in a hot skillet turns it deep golden and crisp in under ten minutes. Serve it straight from the pan with lemon wedges and a few extra dill sprigs and it looks genuinely impressive — the kind of weeknight dinner that feels like it took far more effort than it 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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