Shellfish Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Mahi-mahi is one of those fish that genuinely rewards a good crust, and this combination of shredded coconut, almond flour, fresh dill, and bright lemon zest delivers something truly special. The coating gets pressed firmly onto each fillet before hitting a hot avocado-oil skillet, where it turns deep golden and crispy while the fish stays moist and flaky inside. Because every ingredient here is straightforward and whole-food based, there's no need to scan labels for hidden shellfish derivatives or cross-contamination risks that can make seafood dishes stressful to navigate. The lemon zest woven right into the crust means citrus flavor in every single bite, not just a squeeze at the end. Cooking the fillets undisturbed is the real trick — it lets that coconut crust set and release cleanly from the pan rather than sticking and tearing. Finished with fresh dill sprigs and a wedge of lemon, this is the kind of weeknight dinner that looks and tastes like you put in far more effort than you actually did.
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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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