Dairy Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Bright, herby, and satisfying in a way that feels almost indulgent, this pan-seared mahi-mahi is the kind of weeknight dinner that looks far more impressive than the effort required. The crust is built from unsweetened shredded coconut and almond flour, which means it crisps up beautifully in avocado oil without a single drop of butter or dairy in sight. Fresh dill and lemon zest woven into the coating give every bite a clean, citrusy punch that pairs perfectly with the mild, meaty fish underneath. Because the crust relies on egg and nut-based flour rather than breadcrumbs or any milk-based binder, there's nothing to swap out or worry about — it's naturally free of dairy from the start. The key move is patting the fillets completely dry before coating, which helps that golden crust form and release cleanly from the pan rather than sticking and tearing. Serve it straight from the skillet with a squeeze of fresh lemon and a few extra dill sprigs, and it looks like something you'd order at a coastal restaurant.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!