Celery 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 this feel like a restaurant-worthy plate without any complicated technique. Avocado oil brings the heat tolerance needed to get that deep golden sear without burning, and the whole process comes together in a single pan. Every ingredient in this recipe is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden stalks lurking in a spice blend. A squeeze of fresh lemon over the top at the end ties the whole dish together and makes the dill pop even more. It's the kind of weeknight fish dinner that genuinely impresses, whether you're cooking for yourself or putting it in front of guests.
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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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