Sesame Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Bright, herby, and satisfying in a way that feels almost too easy for how impressive it looks on the plate, this pan-seared mahi-mahi is the kind of weeknight dinner that earns genuine compliments. The crust is built from shredded coconut and almond flour, which toast up beautifully in avocado oil to give you that golden, crackling exterior without a single grain or hidden additive to worry about. Fresh dill and lemon zest do the heavy lifting on flavor, cutting through the richness of the coconut with something bright and a little grassy. Sesame oil and sesame-based coatings show up constantly in fish recipes, especially anything with a crispy crust, so it's genuinely refreshing to have a version that delivers the same satisfying crunch through completely different means. The technique is straightforward — pat dry, coat, sear, flip — and the payoff is a fillet that holds together beautifully and flakes perfectly at the table. Served with a squeeze of fresh lemon and a few extra dill sprigs, it's clean, vibrant, and feels like something you'd order at a nice restaurant rather than pull together on a Tuesday night.
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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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