Mustard 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. The combination of textures is genuinely impressive — shatteringly crunchy on the outside, tender and moist all the way through. For anyone navigating mustard avoidance, fish dishes can be a minefield since mustard shows up in marinades, spice blends, and store-bought coatings more often than you'd expect. Every single ingredient here is clean and straightforward, so there's no guesswork involved. Avocado oil handles the sear without smoking, and the egg wash locks that coconut-almond crust firmly onto each fillet so it stays put when you flip. A squeeze of fresh lemon at the table ties everything together and makes the dill pop even more. This is the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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