Crispy Coconut-Crusted Mahi Mahi with Roasted Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Coconut-Crusted Mahi Mahi with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Coconut-Crusted Mahi Mahi with Roasted Sweet Potato

Savor the tropical freshness of Mahi Mahi enveloped in a delicate coconut-almond crust, served alongside tender, naturally sweet roasted sweet potatoes. This dish beautifully balances lean protein with a satisfying crunch and a hint of island flair.

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NUTRITION

505kcal
Protein
46.7g
Fat
19.5g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Mahi Mahi Fillet

1 large Egg

2 tbsp Unsweetened Shredded Coconut

2 tbsp Almond Flour

1 small Sweet Potato

Olive Oil Spray

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F. Cube the sweet potato into 1-inch pieces, toss with a light spray of olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Roast sweet potato for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 3

    While the sweet potatoes roast, prepare the mahi mahi by patting the fillet dry with paper towels.

  • 4

    Set up a dredging station: in one bowl, lightly beat the egg; in a second bowl, combine unsweetened shredded coconut and almond flour with a pinch of salt and pepper.

  • 5

    Dip the mahi mahi fillet in the beaten egg, coating evenly, then press into the coconut-almond mixture until fully covered.

  • 6

    Heat a non-stick skillet over medium heat and lightly spray with olive oil. Sear the crusted fish for about 3-4 minutes per side until the crust is golden and crispy and the fish flakes easily.

  • 7

    Plate the crispy coconut-crusted mahi mahi alongside the roasted sweet potato and serve immediately.

Crispy Coconut-Crusted Mahi Mahi with Roasted Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Coconut-Crusted Mahi Mahi with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Coconut-Crusted Mahi Mahi with Roasted Sweet Potato

Savor the tropical freshness of Mahi Mahi enveloped in a delicate coconut-almond crust, served alongside tender, naturally sweet roasted sweet potatoes. This dish beautifully balances lean protein with a satisfying crunch and a hint of island flair.

NUTRITION

505kcal
Protein
46.7g
Fat
19.5g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Mahi Mahi Fillet

1 large Egg

2 tbsp Unsweetened Shredded Coconut

2 tbsp Almond Flour

1 small Sweet Potato

Olive Oil Spray

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F. Cube the sweet potato into 1-inch pieces, toss with a light spray of olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Roast sweet potato for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 3

    While the sweet potatoes roast, prepare the mahi mahi by patting the fillet dry with paper towels.

  • 4

    Set up a dredging station: in one bowl, lightly beat the egg; in a second bowl, combine unsweetened shredded coconut and almond flour with a pinch of salt and pepper.

  • 5

    Dip the mahi mahi fillet in the beaten egg, coating evenly, then press into the coconut-almond mixture until fully covered.

  • 6

    Heat a non-stick skillet over medium heat and lightly spray with olive oil. Sear the crusted fish for about 3-4 minutes per side until the crust is golden and crispy and the fish flakes easily.

  • 7

    Plate the crispy coconut-crusted mahi mahi alongside the roasted sweet potato and serve immediately.