Yeast Free Paleo Lemon-Dill Coconut-Crusted Mahi-Mahi
Bright, herby, and satisfying, this pan-seared mahi-mahi delivers serious restaurant energy with a crust that crackles when you cut into it. Shredded coconut and almond flour come together to create a golden coating that's naturally free of yeast and any fermented ingredients — no breadcrumbs, no hidden additives, just clean whole-food components. The lemon zest and fresh dill woven into the crust give every bite a citrusy, garden-fresh lift that pairs beautifully with the mild, meaty fish. Avocado oil in a hot skillet is the key to that deep golden sear — patting the fillets completely dry beforehand ensures the crust sticks and crisps rather than steams. A quick flip and a few more minutes is all it takes to bring the fish to a safe, flaky 145°F without losing any of that gorgeous crust. Finished with a squeeze of fresh lemon and a few dill sprigs, it looks as good as it tastes and comes together entirely in one skillet.
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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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