Take a tropical taste trip in minutes with this special recipe. “Whipping a bit of candied ginger into the sauce enhances its unique and delicious flavor.” —Don Thompson, Houston, Ohio
- 1/2 cup 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).
Originally published as Coconut-Mango Mahi Mahi in Taste of Home December/January 2010, p38
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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