Red Meat Allergy Friendly Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi

Bright, herby, and satisfying in a way that feels genuinely special, this pan-seared mahi-mahi is the kind of weeknight dinner that looks like you tried much harder than you did. The crust comes together with shredded coconut, almond flour, fresh dill, and lemon zest — ingredients that toast up beautifully in avocado oil and give every bite a crispy, fragrant edge. Since the whole dish is built around fresh fish and whole-food pantry staples, there's no need to scrutinize labels for hidden red meat derivatives or worry about cross-contamination from processed coatings. Mahi-mahi is a firm, mild fish that holds up perfectly to the press-and-sear method here, so the crust stays intact and golden rather than falling apart in the pan. The lemon zest and fresh dill do a lot of heavy lifting flavor-wise, keeping things bright and clean without any heaviness. Serve it straight from the skillet with a squeeze of lemon and a few extra dill sprigs, and it's honestly restaurant-worthy on the plate.

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