Gut Friendly Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Bright, herby, and satisfying in a way that feels genuinely nourishing, this pan-seared mahi-mahi is the kind of weeknight dinner that looks far more impressive than the effort it requires. The crust comes together from unsweetened shredded coconut, almond flour, fresh dill, and lemon zest — whole-food ingredients that happen to be naturally easy on the digestive system and free from the refined grains and additives that can throw things off. Avocado oil keeps the cook clean and the crust beautifully golden without any inflammatory seed oils in the mix. Mahi-mahi itself is a lean, mild white fish that tends to sit well and digest easily, making it a smart protein choice when you're being intentional about what goes on your plate. The technique is straightforward: a quick egg dip, a firm press into the coconut mixture, and a few undisturbed minutes per side in a hot skillet until that crust turns deep golden and fragrant. A squeeze of fresh lemon at the table ties everything together and makes the dill pop. It's clean, bright, and genuinely delicious — the kind of recipe you'll come back to on repeat.
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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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