Gelatin Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Bright, herby, and satisfying in every bite, this pan-seared mahi-mahi delivers a genuinely crunchy crust without a single ingredient that raises concerns for those avoiding animal-derived setting agents. The coating comes together from shredded coconut, almond flour, fresh dill, and lemon zest — all pressed onto the fillet and seared in avocado oil until deeply golden and fragrant. Because the crust relies on a simple beaten egg and pantry-friendly dry ingredients, there's no need for any gelatin-based binders or thickeners that can sneak into breaded or processed seafood products. Mahi-mahi is a firm, meaty fish that holds up beautifully to this kind of skillet treatment, giving you a satisfying texture contrast between the crispy exterior and the flaky, tender interior. The lemon zest and fresh dill keep the flavor clean and bright, so the whole dish feels light even though it's genuinely filling. A squeeze of lemon wedge right before eating pulls everything together and makes it feel restaurant-worthy with almost no effort.
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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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