Fructose Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, coated in a golden crust of unsweetened shredded coconut, almond flour, fresh dill, and bright lemon zest that crisps up beautifully in the pan. For anyone navigating fructose sensitivities, fish dishes can feel like a minefield when sauces, marinades, and coatings sneak in high-fructose ingredients — this one keeps things clean and straightforward from start to finish. Every ingredient earns its place: avocado oil for a stable, high-heat sear, a single egg to bind the crust, and garlic powder for a subtle savory backbone. The technique is simple but satisfying — press the coating on firmly, let the skillet do its thing undisturbed, and you're rewarded with a crust that releases cleanly and stays intact when you flip. A squeeze of fresh lemon at the table ties the whole dish together without adding anything your body doesn't want. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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