Ingredients with Measurements:
- 4 Mahi-Mahi fillets (6 oz each)
- 1 cup shredded coconut
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 1/4 cup vegetable oil
- 1 ripe mango, peeled and diced
- 1/2 English cucumber, diced
- 1/4 red onion, diced
- 1 jalapeno pepper, seeded and minced
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Baking sheet
- Mixing bowls
- Skillet
- Food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a food processor, pulse the shredded coconut until finely chopped. Transfer to a mixing bowl and add the panko breadcrumbs, all-purpose flour, salt, and black pepper. Mix well.
3. In another mixing bowl, beat the eggs.
4. Dip each Mahi-Mahi fillet in the beaten eggs, then coat with the coconut mixture, pressing gently to adhere.
5. Heat the vegetable oil in a skillet over medium-high heat. Add the coated Mahi-Mahi fillets and cook for 2-3 minutes on each side until golden brown.
6. Transfer the Mahi-Mahi fillets to a baking sheet and bake in the preheated oven for 8-10 minutes until cooked through.
7. In a mixing bowl, combine the diced mango, cucumber, red onion, jalapeno pepper, lime juice, honey, and cilantro. Mix well.
8. Serve the Coconut-Crusted Mahi-Mahi fillets with the Mango-Cucumber Relish on top.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 470
Fat: 25g
Carbohydrates: 32g
Protein: 32g
Sodium: 520mg
Sugar: 18g
Fiber: 4g
Substitutions for ingredients:
- Mahi-Mahi fillets can be substituted with any firm white fish fillets.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
- Vegetable oil can be substituted with any neutral oil.
- Mango can be substituted with pineapple or papaya.
- English cucumber can be substituted with regular cucumber.
- Red onion can be substituted with shallots or scallions.
- Jalapeno pepper can be substituted with any chili pepper.
- Lime juice can be substituted with lemon juice.
- Honey can be substituted with maple syrup or agave nectar.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add some chopped red bell pepper to the Mango-Cucumber Relish for extra color and flavor.
- Serve the Coconut-Crusted Mahi-Mahi fillets with a side of steamed rice or quinoa.
- Make a spicy version of the Mango-Cucumber Relish by adding more jalapeno pepper or some hot sauce.
- Use the same coconut mixture to coat shrimp or chicken for a different twist.
Tips and tricks:
- Make sure the Mahi-Mahi fillets are dry before dipping them in the beaten eggs to ensure the coconut mixture sticks well.
- If the coconut mixture is not sticking well, you can try pressing it onto the Mahi-Mahi fillets with your hands instead of just sprinkling it on top.
- To make the Mango-Cucumber Relish ahead of time, chop all the ingredients and mix them together, but wait to add the lime juice and honey until just before serving.
- If you don't have a food processor, you can chop the shredded coconut by hand or use a blender.
Storage instructions:
Leftover Coconut-Crusted Mahi-Mahi fillets can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Coconut-Crusted Mahi-Mahi fillets, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the Coconut-Crusted Mahi-Mahi fillets on a bed of greens or with a side of roasted vegetables for a colorful and balanced plate.
Garnishes:
Garnish the Coconut-Crusted Mahi-Mahi fillets with some extra chopped cilantro or a lime wedge.
Pairings:
Pair the Coconut-Crusted Mahi-Mahi fillets with a crisp white wine or a tropical cocktail.
Suggested side dishes:
- Steamed rice
- Roasted vegetables
- Grilled asparagus
- Sweet potato fries
Troubleshooting advice:
- If the coconut mixture is burning in the skillet, reduce the heat and cook the Mahi-Mahi fillets for a shorter amount of time.
- If the Mahi-Mahi fillets are not cooked through after baking, return them to the oven for a few more minutes until done.
Food safety advice:
- Make sure the Mahi-Mahi fillets are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Wash your hands and all utensils and surfaces that come into contact with raw fish to prevent cross-contamination.
Food history:
Mahi-Mahi is a type of fish that is commonly found in tropical waters around the world. It is known for its firm texture and mild flavor, which makes it a popular choice for grilling and frying. Coconut is also a staple ingredient in many tropical cuisines, and its sweet and nutty flavor pairs well with seafood.
Flavor profiles:
The Coconut-Crusted Mahi-Mahi fillets are crispy and crunchy on the outside, with a sweet and nutty flavor from the shredded coconut. The Mango-Cucumber Relish adds a fresh and tangy contrast, with a hint of spice from the jalapeno pepper.
Serving suggestions:
Serve the Coconut-Crusted Mahi-Mahi fillets with a side of steamed rice or quinoa, and a tropical cocktail for a complete island-inspired meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A