Cashew Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Bright, herby, and satisfying in a way that feels almost too easy for how impressive it looks on the plate, this pan-seared mahi-mahi is the kind of weeknight dinner that earns genuine compliments. The crust is built from shredded coconut and almond flour, which together create a golden, crispy coating with a subtle sweetness that pairs beautifully with the fresh dill and lemon zest pressed right into the mix. Avocado oil brings the skillet to the perfect sear temperature, locking in that crunch while keeping the fish tender and flaky inside. Because every ingredient here is straightforward and whole-food based, you never have to second-guess what's hiding in the coating — no mystery fillers, no shared-facility concerns. The technique is simple: dry the fillets well, press the crust on firmly, and resist the urge to move them too soon so the coating sets into that deep, even golden color. A squeeze of fresh lemon over the top right before serving ties everything together with a clean, bright finish. Whether you're cooking for a crowd or just yourself, this one is genuinely hard to mess up.
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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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