Coconut-Mango Mahi Mahi Recipe
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- 2 eggs, lightly beaten
- 1 cup dry bread crumbs
- 1 cup flaked coconut
- 6 mahi mahi fillets (5 ounces each)
- 2 tablespoons peanut or canola oil
- 2 medium mangoes, peeled and cubed
- 1/4 cup white wine or chicken broth
- 2 tablespoons brown sugar
- 1 garlic clove, halved
- 1 teaspoon finely chopped crystallized ginger
- 1 teaspoon reduced-sodium soy sauce
- 1/8 teaspoon pepper
- 2 tablespoons minced fresh basil
- Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and coconut. Dip fillets in flour, eggs, then bread crumb mixture.
- In a large skillet over medium heat, cook fish in oil for 4-5 minutes on each side or until golden brown on the outside and fish just turns opaque in the center.
- Meanwhile, in a food processor, combine the mangoes, wine, brown sugar, garlic, ginger, soy sauce and pepper; cover and process until blended. Stir in basil. Serve with fish. Yield: 6 servings (1-1/2 cups sauce).
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Coconut-Mango Mahi Mahi(3)
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This is a great recipe if you love coconut. Everyone loved it and I did use the peanut oil. The hubby and kids both said it was a keeper. So, I will be making this one again.
A bitg hit. I only had one fresh mango so i added some canned mango and subed the fresh basil with dried, but it was still absolutely delicious!!! I was skeptical while I was making it but it turned out great. I will definitely make this again.
Awesome recipe! I put the coconut in a blender to finely chop it. Didn't have Mango so used pineapple and added a Habanero pepper for a little spice. The fish was so good, little sweet but you could still taste the fish through the crust. We used Walleye as it is freshly caught in this area, more of a delicate fish then the Mahi Mahi but the flavors still worked great.