Legume Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Bright, herby, and golden-crusted, this pan-seared mahi-mahi is the kind of weeknight dinner that looks far more impressive than the effort required. The crust comes together with shredded coconut, almond flour, fresh dill, and lemon zest — a combination that toasts up beautifully in avocado oil and delivers serious crunch without a single grain, starch, or legume in sight. For anyone navigating a legume-free or paleo lifestyle, fish dishes can sometimes feel limited, but this one proves otherwise with bold, clean flavors that need no compromise. Patting the fillets completely dry before coating is the small step that makes the crust stick and sear properly, so don't skip it. The coconut adds a subtle sweetness that plays perfectly against the bright lemon zest and savory dill, keeping every bite interesting. A squeeze of fresh lemon right before eating ties everything together and makes the whole plate feel light and vibrant. Serve it straight from the skillet while the crust is still crackling — this one does not wait well.
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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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