Hazelnut Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Bright, herby, and satisfying, this pan-seared mahi-mahi brings serious restaurant energy to a weeknight dinner without any complicated steps. The crust is built from shredded coconut, almond flour, fresh dill, and lemon zest — a combination that toasts up beautifully golden in a hot skillet and delivers a satisfying crunch with every bite. Avocado oil keeps the cook clean and the flavors neutral, letting the citrus and herb notes really shine through. For anyone navigating tree nut concerns, it's worth noting that the only nut-derived ingredient here is almond flour, with absolutely no hazelnut products anywhere in the recipe — making it a genuinely safe and delicious option. The egg wash helps the crust adhere firmly so it stays intact through the flip, which is the little trick that makes this feel polished rather than homemade. Serve it straight from the pan with a squeeze of fresh lemon and a few dill sprigs, and it looks as good as it tastes. Whether you're eating paleo or just chasing a lighter, flavor-forward fish dinner, this one is hard to beat.
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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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