Lactose Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, coated in a golden crust of shredded coconut, almond flour, bright lemon zest, and fresh dill that crisps up beautifully in a hot skillet. Every single ingredient is naturally free of dairy, so there's no swapping or substituting needed — this one just works as written. The combination of unsweetened coconut and almond flour creates a crust that's nutty, fragrant, and satisfying in a way that feels genuinely indulgent rather than like a compromise. Avocado oil gives the fillets a clean, high-heat sear that locks in moisture while the outside turns deep golden and irresistible. A squeeze of fresh lemon at the table ties the whole dish together and makes the dill pop even more. It's the kind of weeknight dinner that looks impressive enough to serve to guests without any extra effort.
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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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