Crispy Coconut-Crusted Mahi Mahi with Mango Salsa

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

Crispy Coconut-Crusted Mahi Mahi with Mango Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Coconut-Crusted Mahi Mahi with Mango Salsa

Enjoy a tropical twist with our crispy coconut-crusted Mahi Mahi paired with a vibrant mango salsa. This dish features a perfectly seared fish with a crunchy, coconut coating balanced by the fresh, tangy appeal of diced mango, red bell pepper, and cilantro. It’s a delightful combination that brings exotic flavors to your plate without compromising on lean protein or clean eating principles.

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NUTRITION

425kcal
Protein
36.5g
Fat
22.3g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Mahi Mahi Fillet

1/4 cup Unsweetened Shredded Coconut

1 large Egg

1/2 cup Diced Mango

1/4 cup Diced Red Bell Pepper

1 tbsp Finely Chopped Red Onion

1 tbsp Chopped Fresh Cilantro

1 tbsp Lime Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and prepare a shallow dish with the shredded coconut.

  • 2

    Season the Mahi Mahi fillet with salt and pepper.

  • 3

    Beat the egg in a small bowl. Dip the fish into the egg, then dredge in the unsweetened shredded coconut, pressing gently to adhere the coating.

  • 4

    Lightly spray the skillet with cooking oil. Add the coconut-coated Mahi Mahi and cook for about 3-4 minutes per side until the fish is opaque and the coconut coating is crispy.

  • 5

    Meanwhile, combine the diced mango, red bell pepper, chopped red onion, and cilantro in a small bowl. Drizzle with lime juice and mix to form the salsa.

  • 6

    Serve the crispy coconut-crusted Mahi Mahi immediately with a generous topping of fresh mango salsa.

Crispy Coconut-Crusted Mahi Mahi with Mango Salsa

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

Crispy Coconut-Crusted Mahi Mahi with Mango Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Coconut-Crusted Mahi Mahi with Mango Salsa

Enjoy a tropical twist with our crispy coconut-crusted Mahi Mahi paired with a vibrant mango salsa. This dish features a perfectly seared fish with a crunchy, coconut coating balanced by the fresh, tangy appeal of diced mango, red bell pepper, and cilantro. It’s a delightful combination that brings exotic flavors to your plate without compromising on lean protein or clean eating principles.

NUTRITION

425kcal
Protein
36.5g
Fat
22.3g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Mahi Mahi Fillet

1/4 cup Unsweetened Shredded Coconut

1 large Egg

1/2 cup Diced Mango

1/4 cup Diced Red Bell Pepper

1 tbsp Finely Chopped Red Onion

1 tbsp Chopped Fresh Cilantro

1 tbsp Lime Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and prepare a shallow dish with the shredded coconut.

  • 2

    Season the Mahi Mahi fillet with salt and pepper.

  • 3

    Beat the egg in a small bowl. Dip the fish into the egg, then dredge in the unsweetened shredded coconut, pressing gently to adhere the coating.

  • 4

    Lightly spray the skillet with cooking oil. Add the coconut-coated Mahi Mahi and cook for about 3-4 minutes per side until the fish is opaque and the coconut coating is crispy.

  • 5

    Meanwhile, combine the diced mango, red bell pepper, chopped red onion, and cilantro in a small bowl. Drizzle with lime juice and mix to form the salsa.

  • 6

    Serve the crispy coconut-crusted Mahi Mahi immediately with a generous topping of fresh mango salsa.