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 flaked 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 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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