Pistachio Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, coated in a golden crust of shredded coconut, almond flour, fresh dill, and bright lemon zest that crisps up beautifully in a hot skillet. The combination of textures is genuinely impressive — crunchy and fragrant on the outside, tender and moist all the way through. Avocado oil gives the crust that deep, even golden color without any fuss, and the whole thing comes together in a single pan. For anyone navigating nut allergies or specialty diets, it's worth noting that every ingredient here is straightforward and easy to verify — no mystery blends, no shared-facility snack coatings, just clean whole-food components you can check at a glance. The lemon zest and fresh dill do a lot of heavy lifting, giving the fish a bright, herbaceous lift that makes it feel restaurant-worthy on a weeknight plate. Serve it with extra lemon wedges and a few dill sprigs and it looks as good as it tastes.
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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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