Nitrate & Nitrite 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 comes together with shredded coconut, almond flour, fresh dill, and lemon zest — wholesome ingredients that deliver serious crunch and a citrusy, aromatic punch with every bite. Because the whole dish is built from whole, unprocessed foods, there's no need to scrutinize labels for hidden preservatives or cured-meat-style additives that sneak into so many packaged coatings and seasonings. Avocado oil brings the heat beautifully, helping that coconut crust turn a deep, even golden without burning before the fish cooks through. A quick egg dip locks everything in place, so you get a coating that actually stays on the fillet rather than falling apart in the pan. Finished with a squeeze of fresh lemon and a few sprigs of dill, it's clean, vibrant, and genuinely restaurant-worthy on a regular Tuesday night.
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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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