Coconut Crusted Mahi-mahi With Mango Salsa
This Coconut Crusted Mahi-Mahi with Mango Salsa is a delightful dish that captures the flavors of Anguillan cuisine with a tropical twist. The crispy coconut crust pairs perfectly with the fresh and tangy mango salsa, creating a mouthwatering combination that is sure to impress.
Ingredients
- 4 mahi-mahi fillets
- 1 cup shredded coconut
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- 1 mango, diced
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1 jalapeno, seeded and minced
- 1/4 cup chopped fresh cilantro
- 2 limes, juiced
- Salt and pepper to taste
Instructions
- Preheat the stovetop to medium heat.
- In three separate shallow dishes, place the flour, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs.
- Season the mahi-mahi fillets with salt and pepper, then coat each fillet in the flour, dip in the beaten eggs, and press into the coconut and breadcrumb mixture to coat evenly.
- In a skillet, heat oil over medium-high heat and cook the coated fillets for 3-4 minutes on each side, or until the crust is golden and the fish is cooked through.
- In a bowl, combine the diced mango, red onion, red bell pepper, jalapeno, cilantro, and lime juice to make the salsa. Season with salt and pepper to taste.
- Serve the coconut crusted mahi-mahi with the mango salsa on top.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 15g
Supplies
Skillet Shallow dishes Bowls
Tools
Chef's knife Cutting board Juicer
Serving suggestions
Serve the Coconut Crusted Mahi-Mahi with Mango Salsa alongside a refreshing tropical salad or coconut rice for a complete meal.
Tips & tricks
For an extra crunch, you can toast the shredded coconut before using it to coat the mahi-mahi fillets.
Cost
$25