Bright, herby, and satisfying in every bite, this pan-seared mahi-mahi delivers a golden, crackling crust that feels genuinely special without requiring much fuss. The coating comes together from shredded coconut, almond flour, fresh dill, and lemon zest — ingredients that are naturally free from grain-based fillers, so there's no need to scrutinize labels or swap anything out. Avocado oil brings the skillet to the perfect sear temperature, locking in moisture while the crust turns a deep, toasty gold on both sides. The lemon zest woven into the coating perfumes the whole dish, and the fresh dill keeps things bright and a little unexpected. Serving it straight from the pan with extra lemon wedges and dill sprigs makes it look like something from a restaurant, even on a weeknight. It's the kind of fish dinner that converts people who claim they don't love fish.
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Pat the mahi-mahi fillets thoroughly dry with paper towels, then season both sides with the salt and black pepper.
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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