Tropical Coconut Crusted MahiMahi with Coconut Lemon Rice

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!

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Ingredients:

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

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Instructions:

Rice:

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.

Fish:

Preheat the oven to 425 degrees F. and then line a baking sheet with Aluminum Foil and spray it with cooking spray. You can use a Cooking Spray Mister.

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.

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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:

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New Year, New You… or Me?

Ok… so it’s been a while. Gotta be honest, we’ve had a LOT going on in our home! I am still cooking, almost every night. I just can’t always find the time to write down every ingredient amount and the recipe while I cook, and then take pictures. Horrible, right?! I’m a food blogger! I LOVE to cook! Sometimes when I just feel down… I just want to cook. I go to my mom’s house, I want to cook… I go visit my sister, I want to cook… it’s bad! HA!

Any way… my family went to Disney for a week… with a meal plan… and then came Christmas and New Years. Let’s just say I gained a bit of weight. Yeah.

So… back to the normal… home cooked, healthy meals for me!

I’ve been up at my sister’s house and reading a lot of Dietitian Cassie and getting some GREAT ideas! I can’t cut out all carbs/bread… but I like how she talks about food!!!!

Here’s her pinterest boards: http://www.pinterest.com/dietitiancassie/

Here’s her website: http://www.dietitiancassie.com/

So, my sister and I did our blogilates: http://www.blogilates.com/

and then we decided we needed a night time snack…so we checked out Dietitian Cassie’s suggestions under pinterest and found something DELICIOUS!

I had to change a few things because she recommended Almond Butter and due to a food allergy in my home, we only had sunflower seed butter… but man… what an awesome nighttime snack!

Here ya go!

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This is called Apple Nachos.

Now, I didn’t follow the original recipe completely… so this is my adapted version.

The original version is here: http://letthemeatclean.blogspot.com/2014/02/apple-nachos.html

Apple Nachos

2 large Fuji Apples
1/4 cup Sunflower Seed Butter
1/4 cup Milk Chocolate Chips (or semisweet)
2 pieces of caramel
3 TB Half&Half
1/4 cup Shredded raw coconut
Nuts of your choice (I did not put nuts on mine)
Slice apples and place on a plate or tray. Place sunflower seed butter, chocolate chips, caramel and half&half in a glass bowl in the microwave. Microwave for 30 seconds at a time and stir. When smooth, remove from microwave and drizzle over sliced and plated apples. Then, sprinkle coconut
and nuts on top.

DELICIOUS and filling!

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Chicken and Veggie Curry with Fresh Herbs Over Coconut Cilantro Rice

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So, it’s been a long day… and I needed something to go with zucchini… yeah… so somehow I ended up making curry! 🙂 It was delicious though!

I am NOT a spicy fan. I prefer mild curry. I want the taste without the fiery burn making my eyes water. Due to that, if you prefer a slow BURN when you eat curry, making you need to drink milk while you eat it, spice it up. If you like MILD, then leave it as is!!!

Here goes:

Coconut Cilantro Lime Rice:

1 cup bismati rice
1 can light coconut milk (I use Trader Joes organic)
2 TB chopped cilantro
juice of 1/2 a lime
salt and pepper to taste

Directions:

Put the 1 cup of rice into a mesh strainer and rinse until the water runs clear. Then, put into a rice cooker (or pot). Then add the coconut milk and salt and pepper. If in rice cooker, just hit cook. It will pop up when done. If in pot, stir and bring to boil, then put on low and put lid on. Let simmer for 20 minutes…. don’t remove the lid!

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Chicken and Veggie Curry:

6 boneless, skinless chicken tenderloins, diced
1/2 onion diced fine
1 red bell pepper, chopped
1 1/2 cup frozen corn
1/2 tsp fresh grated ginger
1 tsp minced garlic
2 tablespoons coconut oil (or similar)
1 tsp thai red curry paste (orig. recipe called for 3 tablespoons… if you like it spicy… go ahead!)
2 tsp curry powder
1/2 can light organic coconut milk
1 tablespoon low sodium soy sauce
6 leaves fresh basil, chopped
1 carrot
1/4 cup fresh cilantro, chopped
2 ounces feta cheese, crumbled
fresh naan , for serving
  1. Heat a large skillet over medium-high heat and add 1 tablespoon coconut oil. Once hot, add the diced chicken and onions and saute the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and place on a plate.
  2. Add another tablespoon coconut oil to the skillet. Add the red peppers, garlic, carrot and corn, saute 3-4 minutes and then toss in the zucchini, ginger and garlic. Saute the veggies another 5 minutes or until they just begin to soften. Add the chicken back to the skillet and toss everything together.
  3. To the skillet add the curry powder and curry paste and give everything another good toss. Cook 1 minute and then add the coconut milk and soy sauce. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the basil and cilantro.
  4. Serve the curry over the rice. Add a spoonful of the mangos and a sprinkle of feta cheese. Eat with Naan!

 

Enjoy!!!

And, for the “Quote of the Day”:
from the Hymn Abide With Me, words by Henry Lyte

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Crispy Coconut Encrusted Chicken with Mashed Potatoes

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Above is the end product! YUM huh?!

adapted from this recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2746155

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Ingredients:

3/4 Cup sweetened shredded coconut
1/2 cup plain panko bread crumbs
2 scallions, finely chopped
1/2 cup whole wheat flour
6 small chicken tenderloins
4 tbsp. coconut oil
3/4 cup coconut milk

Soak the chicken tenderloins in the coconut milk (either in a baggie or like I did, in a pie pan) for 45 minutes to an hour. While it’s soaking, mix the flour with 1/2 tsp salt and pepper and mix. Heat the oil in the skillet on medium-high. Then, take the panko bread crumbs, scallions and coconut and mix in a second bowl. Take the chicken, dip in flour, dip back into the milk and then coat with the coconut and panko bread crumbs. Make sure well coated. Cook in the skillet on med. high for 4-5 minutes per side until cooked through and firm.

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Mashed Potatoes:

(this is for 3-4 small servings)

6 Potatoes
1/4 cup (if not less… maybe 1/8 cup) half&half (or if you prefer, fat free chicken broth)
3 TB butter
1 TB Fat Free PLAIN greek yogurt
salt and pepper to taste

Peel most of the potatoes, and leave just a little bit of the peel. Then cut into 2 inch pieces. Place into pot and cover (just over the top) of the potatoes. Boil for 15 min on medium high. Lower the temp. if it boils over. I place the lid on the pan, but not sealed… it’s slightly “propped”. This helps to keep it from boiling over. Then, when cooked through, a fork should easily go through the pieces of potato, if not immediately cause it to break apart. Drain water, and place back on warm (and turned off) burner. Add the half&half (or chicken broth), butter, and yogurt. Mash with potato masher, or similar. Then, when well mixed, if you want creamy potatoes, take a hand mixer and blend. Then season to taste. 

Veggies in pic: I just took 3/4 cup of frozen veggies, and added to the skillet w/the leftover coconut in the pan after the chicken was removed and sauteed until heated up, but the veggies are still crunchy and cooked through. Thought it might be fun to try! Not bad! 🙂