Honey Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Bright, herby, and satisfying, this pan-seared mahi-mahi delivers serious restaurant energy with nothing more than a handful of clean, whole-food ingredients. The crust is built from unsweetened shredded coconut and almond flour, so it crisps up beautifully in avocado oil without any sweeteners sneaking in — a real win when so many coated fish recipes lean on honey or maple syrup for binding and flavor. Fresh dill and lemon zest do all the heavy lifting here, giving every bite a vibrant, almost Mediterranean brightness that pairs perfectly with the mild, meaty fish. The technique is straightforward: egg wash, press into the coconut mixture, and let the skillet do its thing undisturbed until that golden crust releases on its own. Flipping once and finishing to 145°F keeps the fish moist in the center while the outside stays genuinely crunchy. Serve it straight from the pan with a squeeze of fresh lemon and a few extra dill sprigs, and dinner looks like you tried a lot harder than you actually did.
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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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