Peanut Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Bright, herby, and satisfying in the best possible way, this pan-seared mahi-mahi brings serious restaurant energy to a weeknight dinner table. The crust is built from unsweetened shredded coconut, almond flour, fresh dill, and lemon zest — ingredients that toast up beautifully in avocado oil and lock in the fish's natural moisture. That combination of coconut and almond flour is doing a lot of heavy lifting here, creating a crust that's genuinely crispy without a single grain of wheat or any nut-based sauces that might sneak in unwanted allergens. Patting the fillets completely dry before coating is the small step that makes the difference between a crust that clings and one that slides right off. A squeeze of fresh lemon over the top at the end ties the whole dish together with a clean, citrusy brightness that cuts through the richness of the coconut. It's the kind of meal that looks impressive on the plate but comes together in a single skillet with minimal cleanup — a genuine win any night of the week.
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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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