Turkey Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, coated in a golden crust of shredded coconut, almond flour, fresh dill, and bright lemon zest that crisps up beautifully in a hot skillet. The combination of textures is genuinely impressive — shatteringly crunchy on the outside, tender and moist all the way through. Avocado oil keeps things clean and paleo-friendly, and the whole process comes together in a single pan with no complicated steps. Dipping each fillet in egg before pressing it into the coconut mixture is the key move that locks the crust in place so it doesn't fall apart when you flip it. A squeeze of fresh lemon at the table ties everything together and makes the dill pop even more. This is the kind of weeknight fish dinner that feels like something you'd order at a nice restaurant, without any of the fuss.
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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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