Pork Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Bright, herby, and satisfying in a way that feels almost too easy, this pan-seared mahi-mahi delivers a seriously impressive crust made from shredded coconut, almond flour, fresh dill, and lemon zest. The combination gives every bite a toasty, citrusy crunch that pairs beautifully with the mild, flaky fish underneath. Avocado oil keeps the cook clean and the crust golden without any need for butter or heavy coatings. Because every ingredient here is naturally free of pork and pork-derived products, there's no label-reading stress — just straightforward, wholesome cooking. Dipping the fillets in egg before pressing them into the coconut mixture is the key move that locks the crust on tight, so it stays put through the flip and comes out beautifully intact. A squeeze of fresh lemon at the table ties everything together and makes the dill pop even more. This one is weeknight-easy but dinner-party-worthy.
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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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