YOUR SOLIN GENERATED RECIPE
Crispy Coconut-Crusted Mahi Mahi with Mango Salsa
Savor the tropical twist of this crispy coconut-crusted Mahi Mahi paired with a refreshing mango salsa. The delicate, flaky fish gets a crunch from the light, golden coconut coating, while the vibrant salsa adds a burst of sweet and tangy flavors, making this dish a bright, delicious option for any meal of the day.
INGREDIENTS
6 oz Mahi Mahi Fillet
2 tbsp Coconut Flour
1/4 cup Unsweetened Shredded Coconut
1/2 cup Diced Mango
1/4 cup Diced Red Bell Pepper
2 tbsp Diced Red Onion
2 tbsp Lime Juice
2 tbsp Chopped Cilantro
2 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
In a shallow dish, combine the coconut flour, shredded coconut, salt, and pepper.
Pat the Mahi Mahi dry and lightly coat each fillet in the coconut mixture, ensuring an even crust.
Heat one teaspoon of olive oil in an oven-safe skillet over medium heat. Sear the fish for 2 minutes on each side until golden.
Transfer the skillet to the oven and bake for an additional 6-8 minutes until the fish is cooked through and flakes easily.
While the fish cooks, prepare the mango salsa by combining diced mango, red bell pepper, red onion, lime juice, cilantro, and remaining olive oil in a bowl. Mix gently.
Remove the fish from the oven, plate it, and top with a generous spoonful of mango salsa. Serve immediately.