This coconut crusted mahi mahi with citrus glaze is such a yummy meal. If you love coconut shrimp, you will also love this fish. The dish uses unsweetened coconut, so it isn’t super sweet and it has a nice pop from the citrus glaze. I served it with some rice and fried plantains, which were a good compliment to the fish. 
I recommend sticking with the mahi for this dish, as the fish is firm and meaty and holds up well to the pan frying.  I use the same trick here that I use for making Katsu to allow the breading to stick well and come out crispy.  The fish is first dipped in flour, then in egg, and then finally in the coconut/panko mixture. 
You can tailor the glaze for this to your liking. I used a bottle of premade margarita and cooked it down to a syrup and that made a delicious glaze. You can also use half fruit juice, half beer (use a lighter Mexican beer) and reduce that down until it is almost glaze consistency and whisk in a few tbsp of butter. 
Coconut Crusted Mahi Mahi with Citrus Glaze
Ingredients
For the fish:
- 4 mahi mahi filets skinless
- 3 tsp salt
- black pepper to taste
- 2 tsp ground coriander
- 2/3 cup flour
- 2 eggs whisked with 2 tbsp cold water
- 2/3 cup shredded unsweetened coconut
- 1/3 cup panko
- 3 tbsp butter
For the glaze:
- 1 1/2 cups bottled premade margarita OR
- 1/2 cup fruit juice
- 1/2 cup mexican beer
- large pinch of salt
- 2 tbsp butter
Instructions
- Preheat oven to 400 and line a baking sheet with parchment.
- Dry the fish and season with the salt, pepper and coriander and rub it all over.
- Dip the fish the the flour, then the egg, and then the coconut and panko mixed together. Press to make the coating adhere.
- Heat the butter in a skillet until foaming over medium heat. Add the fish and allow the coconut crust to brown well without burning, about 2 minutes. Flip and brown the other side as well. Transfer to the cookie sheet and place into the oven for 10-15 minutes, depending on the thickness of your fish, until it flakes apart easily.
- Heat the margarita or the juice and beer in a small sauce pan until boiling, and allow to cook until it is reduced by a lot and is syrup like. Whisk in the butter and salt and spoon over the fish before serving.