Gluten Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a seriously craveable makeover here, coated in a golden crust of shredded coconut, almond flour, bright lemon zest, and fresh dill. The combination is light yet satisfying, with a subtle sweetness from the coconut that plays beautifully against the citrusy, herby notes. Because the crust relies entirely on coconut and almond flour rather than breadcrumbs or any wheat-based binder, it's naturally free of gluten without any awkward substitutions or specialty products that can sometimes fall flat. A quick pan-sear in avocado oil gets that crust deeply golden and crisp on both sides while keeping the fish moist and tender inside. The egg wash helps everything adhere so the coating stays put through the flip — no sad, crumbling crust sliding off your fillet. Finished with a squeeze of fresh lemon and a few sprigs of dill, this dish looks and tastes like something you'd order at a nice seafood restaurant, not a weeknight kitchen win.
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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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