Pescatarian Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Mahi-mahi is one of those fish that rewards a little extra effort, and this coconut-crusted preparation is genuinely stunning — golden, fragrant, and packed with bright citrus and herb flavor. The crust comes together from shredded coconut, almond flour, fresh dill, and lemon zest, which means it's naturally grain-free and holds up beautifully in the pan without any breadcrumbs or fillers. A quick egg dip helps everything adhere, so when the fillets hit the hot avocado oil, you get that deep, crackling crust that releases cleanly and looks like something from a restaurant kitchen. The lemon zest woven into the coating means every bite carries a little brightness alongside the toasty coconut, and the fresh dill keeps it tasting clean and coastal rather than heavy. Cooking to an internal temperature of 145°F ensures the fish is perfectly done — flaky and moist all the way through without any guesswork. Serve it straight from the skillet with extra lemon wedges and a few dill sprigs, and it's the kind of weeknight dinner that genuinely impresses.
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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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