Cinnamon Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Bright, herby, and satisfyingly crispy, this pan-seared mahi-mahi is the kind of weeknight dinner that feels far more impressive than the effort involved. The crust is built from unsweetened shredded coconut and almond flour, which together create a golden, crunchy coating that holds up beautifully in the skillet without any grain-based breading. Fresh dill and lemon zest do the heavy lifting on flavor, giving every bite a clean, citrusy lift that pairs perfectly with the mild, meaty fish. Avocado oil brings the heat without overpowering the delicate ingredients, and the whole thing comes together in a single skillet with minimal cleanup. For anyone navigating a cinnamon-free lifestyle, this recipe is a genuinely easy win — every ingredient is straightforward, with no spice blends or hidden seasonings that might sneak in unwanted flavors. Serve it straight from the pan with a squeeze of fresh lemon and a few extra dill sprigs for a plate that looks like it came out of a coastal restaurant kitchen.
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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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