Whole 30 Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Flaky mahi-mahi gets a serious upgrade here, with a golden crust built from unsweetened shredded coconut, almond flour, bright lemon zest, and fresh dill that crackles beautifully in the pan. Every single ingredient — from the avocado oil to the egg wash — fits cleanly within Whole30 guidelines, so there's no need to audit labels or swap anything out. The technique is straightforward: pat the fish dry, press on the crust, and let a hot skillet do the heavy lifting for about eight minutes total. Cooking it undisturbed is the real secret, giving the coconut crust time to turn deep golden and release cleanly without falling apart. A squeeze of fresh lemon over the top right before serving ties the brightness of the zest in the crust back into every bite. It's the kind of weeknight dinner that looks and tastes like you put in way 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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