Citric Acid Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Flaky, golden mahi-mahi with a crispy coconut-almond crust is the kind of weeknight dinner that feels far more impressive than the effort involved. The bright, herby coating comes together from shredded coconut, almond flour, fresh dill, and lemon zest — and here's the key distinction for anyone avoiding citric acid: the lemon flavor comes entirely from fresh zest, not juice or any processed citric acid additive. That matters more than you might think, since citric acid hides in a surprising number of packaged breadcrumbs, seasoning blends, and store-bought coatings that would otherwise seem totally fine. Avocado oil in a hot skillet gives the crust a deep, even golden color on both sides without any fuss. The fish cooks through quickly, staying moist inside while the outside stays genuinely crunchy — no soggy coating here. Serve it straight from the pan with fresh dill sprigs and optional lemon wedges for a clean, vibrant plate that looks like it came out of a coastal restaurant.
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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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