Xanthan Gum Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Bright, herby, and golden-crusted, this pan-seared mahi-mahi is the kind of weeknight dinner that looks far more impressive than the effort it requires. The crust comes together with shredded coconut, almond flour, fresh dill, and lemon zest — ingredients that are naturally free of any gums or stabilizers, so there's nothing to second-guess on the label. Almond flour pulls double duty here, helping the coconut adhere and adding a subtle nuttiness that pairs beautifully with the bright citrus and herb notes. Dipping each fillet in egg before pressing it into the coating creates a crust that locks on tight and crisps up to a deep, satisfying golden in a hot avocado oil skillet. The key is letting the fish cook undisturbed so the crust releases cleanly — patience pays off with a texture that's crunchy on the outside and tender and flaky within. A squeeze of fresh lemon and a few dill sprigs at the end tie everything together and make the plate look genuinely restaurant-worthy.
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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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