I am still learning how to cook fish. Each fish type is a bit different. You cook salmon differently than you would mahimahi. You make tilapia differently than you do mahimahi. All different textures and thicknesses. So, for me, it’s a bit hard to take the time and effort to master each one. I am getting closer with salmon… SO CLOSE!! 🙂
This recipe… MASTERED MahiMahi! I’m telling you, it’s AMAZING! If you follow it closely, you will be quite happy with how it turned out! IF you love coconut that is. 🙂 Seriously… tropical and fresh, flaxy and tender… this is an awesome recipe!
I was inspired by this recipe: http://www.bubblews.com/news/788347-coconut-crusted-mahi-mahi-recipe
I changed a few things, so the recipe below is mine, but the inspiration DEFINITELY came from the recipe above!
1/2 cup of bread crumbs (I used 2 pieces of dried whole grain bread and blended in my NutriBullet)
3/4 cup of Sweetened Flaked Coconut
1 teaspoon of finely zested lemon zest
1 tablespoon of fresh lemon juice
3 tablespoons of olive oil
4 (6 oz.) mahi mahi fillets
Sea salt and freshly ground black pepper
Ingredients for Coconut Rice:
1 cup rinsed White Jasmine Rice
1 can light coconut milk
2 tsp fresh lemon juice
salt and pepper
Place rinsed jasmine rice into a Rice Cooker and then pour the can of Light Coconut Milk over the rice and let cook. Will just switch to warm when it is done. When the rice is done, put it into a large glass bowl and add the lemon juice and salt and pepper and toss to coat. Set aside covered to keep warm waiting to serve with the fish.
If you do not have Panko Bread crumbs, or other PLAIN breadcrumbs, you can do as I did. I took 2 dried pieces of whole wheat bread, placed it into my nutribullet, and ground it into crumbs! Worked perfectly!! You can also use a Food Processor or a Blender.
Now take a small glass bowl and add in your bread crumbs, coconut, lemon zest, and lemon juice and whisk your ingredients together. Then drizzle 2 tablespoons of your olive oil over your coconut mixture and mix the olive oil into your ingredients. Set this aside for use later.
You now want to liberally seasoning both sides your mahi mahi filets with your salt and pepper.
Now place your mahi mahi on your prepared baking sheet and place them into your preheated oven and bake for 5 minutes. After 5 minutes remove your baking sheet from the oven and drizzle 1 tablespoon of olive oil over your mahi mahi fillets. Then divide your coconut mixture between your fillets and cover the entire top of each fillet with your mixture. This will create a wonderful crust when baked. Now return your baking sheet to your oven and bake until golden brown and your fish can flake easily with a fork. This should take an additional 10 minutes.
Then remove your coconut crusted mahi mahi from the oven and let them rest for 5 minutes before serving.
Serve over rice and with a veggie.
You will TRULY enjoy this! My husband gave it the gold seal and said that he’d order this at a restaurant and then go back for more! It’s seriously one of the best recipes for MahiMahi I’ve ever had!!!! I will definitely be making this one again.
And now, for the quote of the day: