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coconut crusted mahi mahi

Coconut Crusted Mahi Mahi with Citrus Glaze

Flaky mahi mahi coated in a crispy coconut crust, topped with citrus glaze
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Course
Servings 4 servings

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.
Keyword Lunch, Main Dish, Seafood
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