Walnut 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 is genuinely impressive — shatteringly crunchy on the outside, tender and moist all the way through. Avocado oil keeps things clean and paleo-friendly while delivering the high heat needed to get that deep golden sear without burning. Because the crust is built entirely from coconut and almond flour, there's no need to worry about sneaky nut additions that don't belong on your plate. A squeeze of fresh lemon over the top right before eating ties the whole dish together and makes the dill pop in the best way. This is the kind of weeknight fish dinner that looks and tastes like you put in way more effort than you actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!