You’ll have an easy weeknight dinner option with this coconut crusted Mahi Mahi with creamy lemon sauce. Mahi Mahi recipes are some of my favoriet – they’re gluten-free and bakes in under 15 minutes.

The coconut crusted Mahi Mahi has a mild flavor that naturally pairs with the creamy lemon sauce, even the pickiest of kids might even give this a try!

This sponsored post is in partnership with Olive Tree. All thoughts and opinions expressed herein are my own and not influenced by the company and its affiliates in any way. This post may contain affiliate links. Please see my affiliate disclaimer.

four coconut crusted Mahi-Mahi-Mahi fillets on a brown sheet of parchment paper. They have a creamy lemon sauce drizzled over the top of them and there's a bottle of Olive Tree's lemon balsamic vinaigrette laying next to them on the table.

What is the flavor of Mahi Mahi?

If you like a mild white fish, then Mahi Mahi is definitely for you. Mahi Mahi has a lean flesh with large, moist flakes. Its flavor is very mild with a hint of sweet, which is why pairing it with coconut and lemon is perfect.

I would compare Mahi Mahi to that of Swordfish, Cod, or Tilapia. As with any fish, how you prepare it can also affect the flavor profile. In this recipe, I wanted to bring forth the coconut and lemon flavor, so you’ll first coat the Mahi Mahi in coconut oil and Olive Tree’s White Lemon Balsamic Vinegar before then coating with a mixture of gluten-free panko bread crumbs and sweetened shredded coconut. This helps mask any strong fish flavoring that one might notice if they’re more sensitive to those types of flavors.

Olive Tree’s White Lemon Balsamic Vinegar

Our partners at Olive Tree produce some of the finest olive oil and balsamic vinegar blends. For this recipe, we’re featuring their White Lemon Balsamic Vinegar, which pairs perfectly with both the fish and helps create the creamy lemon sauce.

Unlike other balsamic vinegar you may have tried, Olive Tree’s are high quality and bring forth a beautiful flavor profile. This White Lemon Balsamic Vinegar is thick and has just enough sweetness to compliment the normal tartness of vinegar.

Recipe FAQs

To make this dish gluten-free, the recipe calls for gluten-free panko bread crumbs. If gluten is not an issue, feel free to use regular panko bread crumbs.
For a dairy-free option, replace the greek yogurt with full-fat canned coconut milk – 3/4 cup total for the sauce.
The recipe calls for sweetened shredded coconut, but if lower sugar content is needed, feel free to swap in unsweetened shredded coconut.

two fillets of coconut crusted Mahi-Mahi on brown parchment paper with creamy lemon sauce drizzled. There's a fork and a bit has been cut out of one fillet.

Kitchen Tools for Mahi Mahi Recipes