Wheat Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Bright, herby, and satisfying, this pan-seared mahi-mahi delivers a genuinely crunchy crust without a single grain of wheat in sight. The coating comes together from unsweetened shredded coconut and almond flour, which toast up beautifully in avocado oil and cling to the fish far better than a standard breadcrumb dredge. Fresh dill and lemon zest woven into the crust mean every bite carries a clean, citrusy punch that feels restaurant-worthy on a weeknight plate. Mahi-mahi is a firm, meaty fish that holds up perfectly to the skillet method here — no falling apart, no soggy coating, just a deep golden crust and flaky interior. The technique is straightforward: pat dry, dip in egg, press into the coconut mixture, and let the hot pan do the work undisturbed until the crust releases on its own. Squeezing a lemon wedge over the top right before eating ties everything together and makes the dill pop even more. It's the kind of dish that looks impressive enough to serve to guests but is genuinely easy enough to pull off on any given evening.
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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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