PCOS Friendly Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Bright, herby, and satisfying in all the right ways, this pan-seared mahi-mahi delivers a golden, crunchy crust without a grain of refined flour or processed breadcrumb in sight. The coating comes together from unsweetened shredded coconut, almond flour, fresh dill, and lemon zest — ingredients that keep blood sugar steady and inflammation in check, which matters a lot when you're eating with hormonal balance in mind. Mahi-mahi itself is a lean, protein-rich fish that supports the kind of whole-food, low-glycemic approach that tends to work well for managing PCOS symptoms. Avocado oil brings healthy fats to the sear and helps that coconut crust turn a gorgeous, deep golden color in just minutes. A quick dip in beaten egg locks everything in place, so the crust stays crisp and intact when you flip — no soggy coating, no falling apart. Finished with a squeeze of fresh lemon and a few sprigs of dill, it looks and tastes like something from a nice restaurant, but it comes together entirely in one skillet. Clean ingredients, bold flavor, and zero compromise — this one earns a permanent spot in the weeknight 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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