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 tender Mahi Mahi coated in a crunchy coconut and almond flour crust, paired with a refreshing mango salsa bursting with tangy lime and vibrant red bell pepper. The dish offers a balanced harmony of flavors, combining the sweetness of mango with savory and zesty notes for a satisfying meal.

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NUTRITION

475kcal
Protein
36.8g
Fat
25.7g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Mahi Mahi Fillet

1 Large Egg

1/4 cup Unsweetened Shredded Coconut

2 Tbsp Almond Flour

1/2 Medium Ripe Mango

1/4 cup Chopped Red Bell Pepper

Juice of 1/2 Lime

Handful Fresh Cilantro

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Pat dry the Mahi Mahi fillet and season lightly with salt and pepper.

  • 3

    In a shallow bowl, beat the egg. In another plate, combine the unsweetened shredded coconut and almond flour.

  • 4

    Dip the Mahi Mahi fillet first into the egg, then press it into the coconut-almond mixture to ensure an even coating.

  • 5

    Place the coated fillet on the prepared baking sheet and lightly drizzle with a bit of coconut oil if desired for extra crispiness.

  • 6

    Bake for 12-15 minutes or until the fish is opaque and the crust is lightly golden.

  • 7

    While the fish bakes, prepare the mango salsa by combining diced mango, chopped red bell pepper, a squeeze of lime juice, and chopped cilantro in a bowl. Add a pinch of salt to taste.

  • 8

    Once the fish is cooked, serve it warm with a generous spoonful of the fresh mango salsa on top.

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 tender Mahi Mahi coated in a crunchy coconut and almond flour crust, paired with a refreshing mango salsa bursting with tangy lime and vibrant red bell pepper. The dish offers a balanced harmony of flavors, combining the sweetness of mango with savory and zesty notes for a satisfying meal.

NUTRITION

475kcal
Protein
36.8g
Fat
25.7g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Mahi Mahi Fillet

1 Large Egg

1/4 cup Unsweetened Shredded Coconut

2 Tbsp Almond Flour

1/2 Medium Ripe Mango

1/4 cup Chopped Red Bell Pepper

Juice of 1/2 Lime

Handful Fresh Cilantro

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Pat dry the Mahi Mahi fillet and season lightly with salt and pepper.

  • 3

    In a shallow bowl, beat the egg. In another plate, combine the unsweetened shredded coconut and almond flour.

  • 4

    Dip the Mahi Mahi fillet first into the egg, then press it into the coconut-almond mixture to ensure an even coating.

  • 5

    Place the coated fillet on the prepared baking sheet and lightly drizzle with a bit of coconut oil if desired for extra crispiness.

  • 6

    Bake for 12-15 minutes or until the fish is opaque and the crust is lightly golden.

  • 7

    While the fish bakes, prepare the mango salsa by combining diced mango, chopped red bell pepper, a squeeze of lime juice, and chopped cilantro in a bowl. Add a pinch of salt to taste.

  • 8

    Once the fish is cooked, serve it warm with a generous spoonful of the fresh mango salsa on top.