Nightshade Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Bright, herby, and satisfying, this pan-seared mahi-mahi delivers serious restaurant energy with a crust that crackles beautifully in the skillet. The coating comes together from shredded coconut, almond flour, fresh dill, and lemon zest — no breadcrumbs, no fillers, just clean ingredients that happen to be completely free of nightshades. That matters more than it sounds, because so many coated fish recipes sneak in paprika, cayenne, or spice blends that quietly contain pepper derivatives. Here, every component is straightforward and easy to verify, which takes the guesswork out of dinner. Avocado oil gives the crust a gorgeous golden color and a slightly nutty richness that plays perfectly against the bright lemon and fragrant dill. The key to getting that crust to set properly is patting the fillets completely dry before dipping — it's a small step that makes a big difference in how cleanly the coconut mixture adheres and browns. Serve it straight from the pan with a squeeze of lemon and a few fresh dill sprigs, and it looks as good as it tastes.
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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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