High Fructose Corn Syrup 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, bright lemon zest, and fresh dill — then pan-seared in avocado oil until irresistibly crisp. Every single ingredient is exactly what it says it is, which matters when you're trying to avoid the sneaky sweeteners that show up in so many store-bought coatings, sauces, and seasoning blends. The coconut-almond crust does double duty, adding both texture and a subtle nuttiness that pairs beautifully with the mild, meaty fish underneath. A squeeze of fresh lemon at the end ties everything together with a clean, bright finish. The technique is straightforward — pat dry, dip, press, sear — and the payoff is a restaurant-worthy fillet that comes together in one skillet. It's the kind of weeknight dinner that feels special without requiring any complicated steps or hard-to-find ingredients.
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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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