TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 1/4 cup all-purpose flour
  • 1 large egg, beaten
  • 1/2 cup dry bread crumbs
  • 1/2 cup sweetened shredded coconut
  • 2 mahi mahi (5 ounces each)
  • 2 teaspoons peanut or canola oil
  • 1 medium mango, peeled and cubed
  • 2 tablespoons white wine or chicken broth
  • 1 tablespoon packed brown sugar
  • 1 garlic clove, halved
  • 1 teaspoon finely chopped crystallized ginger
  • 1 teaspoon soy sauce
  • 1/8 teaspoon pepper
  • 1 tablespoon minced fresh basil

Nutritional Facts

1 each: 487 calories, 15g fat (7g saturated fat), 200mg cholesterol, 488mg sodium, 54g carbohydrate (30g sugars, 4g fiber), 34g protein.


  1. Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and coconut. Dip fillets in the flour, egg, then bread crumb mixture.
  2. 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.
  3. Meanwhile, in a food processor, combine the mango, wine, brown sugar, garlic, ginger, soy sauce and pepper; cover and process until blended. Stir in basil. Serve with fish. Yield: 2 servings (1/2 cup sauce).
Originally published as Coconut-Mango Mahi Mahi for Two in Taste of Home

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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wasoongu User ID: 1077273 146369
Reviewed Mar. 1, 2010

"This recipe was so-so; my husband really liked it, but I wasn't overly impressed. It is fast to make, which is nice for weeknight meal. But mahi-mahi really doesn't need breading; I think it masked the fish's natural flavor. I'll only make it again if my husband requests it."

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