Coconut Crusted Mahi Mahi with Citrus Glaze
Flaky mahi mahi coated in a crispy coconut crust, topped 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.