Seed Oil Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, coated in a fragrant blend of shredded coconut, almond flour, fresh dill, and bright lemon zest before hitting a hot skillet. The result is a golden, crispy crust that shatters at the fork while the fish inside stays tender and moist. Avocado oil is the cooking fat of choice, which means you're completely clear of the refined vegetable and seed oils that sneak into so many restaurant-style fish dishes. That single swap makes a bigger difference than you'd expect — no greasy aftertaste, just clean, rich flavor that lets the lemon and dill shine. The egg acts as the glue that holds the coconut crust firmly in place, so you get that satisfying crunch on every bite without any breadcrumbs or processed coatings in sight. Serve it straight from the pan with a squeeze of fresh lemon and a few dill sprigs, and it looks and tastes like something you'd order at a nice coastal restaurant.
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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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