Mediterranean Diet Friendly Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Flaky, golden mahi-mahi with a fragrant crust of shredded coconut, almond flour, lemon zest, and fresh dill — this is the kind of weeknight fish dish that feels genuinely special without requiring much effort. The combination of bright citrus and herbaceous dill is a classic pairing that works beautifully with the mild sweetness of mahi-mahi, and the coconut-almond crust delivers a satisfying crunch that holds up well in the pan. Cooking it in avocado oil over medium heat gives you that deep golden sear without burning the delicate crust, and the trick of letting the fillets cook undisturbed means the coating releases cleanly every time. Lean fish, healthy fats, fresh herbs, and no refined grains or processed ingredients — it checks every box for a wholesome, produce-forward approach to eating. A squeeze of fresh lemon over the top right before serving ties everything together and keeps the flavors lively and clean. Whether you're cooking for yourself or putting something impressive on the table for guests, this one is hard to beat.
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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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