Chestnut Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Bright, herby, and satisfying in the best way, this pan-seared mahi-mahi delivers a seriously golden crust that crackles when you cut into it. The coating comes together with shredded coconut, almond flour, fresh dill, and lemon zest — a combination that toasts beautifully in avocado oil and clings to the fish without any breadcrumbs or fillers. Dipping each fillet in beaten egg before pressing it into the coconut mixture is the move that makes the crust stick and stay intact all the way through cooking. Mahi-mahi is a firm, mild fish that holds up perfectly to this treatment, soaking up the citrusy, garlicky notes without falling apart in the pan. The whole thing comes together in one skillet, which means minimal cleanup and maximum weeknight appeal. A squeeze of fresh lemon over the top right before serving ties every flavor together and makes it feel a little restaurant-worthy. If you've been looking for a fish dish that's both clean and genuinely craveable, this one earns a permanent spot in the rotation.
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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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