MSG Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Bright, herby, and satisfying in every bite, this pan-seared mahi-mahi delivers a golden, crunchy crust built entirely from whole, clean ingredients. The combination of unsweetened shredded coconut, almond flour, fresh dill, and lemon zest creates a coating that toasts beautifully in avocado oil — no breadcrumbs, no fillers, and absolutely no hidden flavor enhancers to worry about. For anyone navigating MSG sensitivities, fish dishes can be a minefield of seasoning blends and marinades, but every single ingredient here is straightforward and easy to verify. The egg acts as a natural binder, pressing the coconut mixture firmly onto each fillet so the crust stays intact through the entire cook. A quick sear in a hot skillet gets you that deep golden finish without any fuss, and the fish is done when it hits 145°F at the thickest part — no guesswork needed. A squeeze of fresh lemon at the table ties everything together and makes the dill pop even more. It's the kind of weeknight dinner that looks and tastes impressive while keeping things genuinely simple and clean.
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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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