YOUR SOLIN GENERATED RECIPE
Crispy Coconut-Crusted Mahi Mahi with Mango Salsa
Experience a tropical twist on a classic seafood dish with this crispy, coconut-crusted Mahi Mahi paired with a bright and fresh mango salsa. The delicate fish is enveloped in a crunchy blend of unsweetened shredded coconut and almond flour, then lightly pan-seared in olive oil for a golden finish. Topped with a zesty mango salsa bursting with ripe mango, red onion, jalapeño, and lime, every bite is a refreshing escape to the islands.
INGREDIENTS
6 ounces Mahi Mahi Fillet
1/4 cup Unsweetened Shredded Coconut
2 tablespoons Almond Flour
1 Egg White
1/2 cup Diced Mango
2 tablespoons Diced Red Onion
1 small Jalapeño
1 handful Fresh Cilantro
1 tablespoon Lime Juice
1 teaspoon Olive Oil
PREPARATION
Pat the Mahi Mahi fillets dry with paper towels.
In a shallow bowl, whisk together the egg white to create an egg wash.
In another shallow dish, combine the unsweetened shredded coconut and almond flour.
Dip each fillet first into the egg white, then thoroughly coat it in the coconut-almond mixture, pressing lightly to adhere.
Heat olive oil in a non-stick skillet over medium heat. Once hot, add the coated Mahi Mahi fillets.
Cook the fillets for about 3-4 minutes per side or until the crust is golden and the fish is opaque and flakes easily.
While the fish cooks, prepare the mango salsa by combining diced mango, red onion, finely chopped jalapeño, and fresh cilantro in a bowl. Drizzle with lime juice and gently mix.
Once the fish is fully cooked, remove from the pan and plate.
Top the Mahi Mahi with a generous spoonful of mango salsa and serve immediately.