YOUR SOLIN GENERATED RECIPE
Crispy Coconut-Crusted Mahi Mahi with Mango Salsa
Enjoy a tropical twist on a classic fish dish with this crispy coconut-crusted Mahi Mahi paired with a vibrant, fresh mango salsa. The delicate, flaky fish is enhanced by a crunchy coconut coating and balanced by the sweet-tangy salsa, creating a dish that is as nutritious as it is flavorful.
INGREDIENTS
6 oz Mahi Mahi Fillet
1 large Egg White
2 tbsp Unsweetened Shredded Coconut
1/2 medium Mango, diced
1/4 cup Red Bell Pepper, diced
2 tbsp Red Onion, finely chopped
2 tbsp Fresh Cilantro, chopped
1 tbsp Lime Juice
Salt and Black Pepper to taste
PREPARATION
Preheat a non-stick skillet over medium heat and lightly season the Mahi Mahi fillet with salt and black pepper.
In a shallow dish, whisk the egg white. In another plate, spread the shredded coconut evenly.
Dip the seasoned fish into the egg white, then press it into the shredded coconut until fully coated.
Place the coconut-crusted Mahi Mahi in the skillet and cook for about 3-4 minutes per side, or until the fish is golden and cooked through.
While the fish cooks, combine the diced mango, red bell pepper, red onion, cilantro, and lime juice in a small bowl to create the mango salsa. Adjust seasoning with a pinch of salt if desired.
Once the fish is done, transfer it to a plate and top with the fresh mango salsa. Serve immediately and enjoy the tropical flavors.