Turmeric 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, bright lemon zest, and fresh dill that crisps up beautifully in a hot skillet. The combination of textures — tender, meaty fish inside and a crunchy, fragrant exterior — makes this feel like a restaurant-worthy plate you pulled off at home. Many spice blends and store-bought coatings sneak in anti-inflammatory additives that can be a real headache to track down on labels, but every ingredient here is straightforward and easy to verify. Avocado oil brings the heat tolerance needed to get that crust genuinely golden without burning, and the egg acts as the perfect binder to keep every bit of coconut and herb locked in place. A squeeze of fresh lemon at the end ties the whole dish together with a clean, citrusy brightness that makes the dill really sing. This is the kind of weeknight dinner that looks impressive enough to serve to guests without any extra effort.
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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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