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.

Coconut Crusted Mahi-mahi With Mango Salsa

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

  1. Preheat the stovetop to medium heat.
  2. In three separate shallow dishes, place the flour, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs.
  3. 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.
  4. 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.
  5. 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.
  6. 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