Macadamia Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Bright, herby, and satisfyingly crispy, this pan-seared mahi-mahi is the kind of weeknight dinner that feels far more impressive than the effort involved. The crust is built from shredded coconut and almond flour, which toast up beautifully in avocado oil to give each fillet a golden, crunchy exterior that holds together perfectly when you flip it. Fresh dill and lemon zest woven right into the coating mean every bite carries a clean, citrusy punch without needing a heavy sauce. Mahi-mahi is a firm, meaty fish that stands up well to this treatment — it won't fall apart in the pan, and it cooks through evenly to a safe 145°F while staying moist inside. For anyone navigating nut restrictions, it's worth noting that the crust leans on almond flour and coconut rather than any of the richer, harder-to-avoid tree nuts that sneak into so many coated fish recipes. Serve it straight from the skillet with a squeeze of fresh lemon and a few extra dill sprigs for a plate that looks like it came out of a coastal restaurant kitchen.
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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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