Nutmeg 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 and holds together beautifully. Shredded coconut and almond flour team up to create a coating that toasts to a deep golden color in the skillet, while fresh dill and lemon zest keep every bite tasting clean and vibrant. Avocado oil brings the pan to the perfect sear temperature, so the crust releases cleanly without any fuss. For anyone navigating warm-spice sensitivities, this recipe is a genuine win — the seasoning stays bright and citrusy, with zero need for the kind of blended spice mixes that often sneak in unwanted ingredients. The technique is straightforward: pat the fish dry, press on the crust, and let the heat do its thing without moving the fillets too soon. Finished with a squeeze of fresh lemon and a few sprigs of dill, it looks as good as it tastes. Whether you're cooking for a weeknight dinner or something a little more special, this one earns a permanent spot in the rotation.
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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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