“Crispy Coconut Crusted Mahi-Mahi with Pineapple Salsa – A Tropical Polynesian Feast for Your Next Dinner Party!”

Allergens

Fish, Eggs, Nuts (Coconut)

Ingredients

• 6 Mahi
• Mahi fillets (6 oz each)
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 large eggs, beaten
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish For the Pineapple Salsa:
• 2 cups fresh pineapple, finely chopped
• 1/2 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeno pepper, seeds removed and minced (optional)
• Juice of 1 lime
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. In a shallow dish, combine shredded coconut and almond flour. In another shallow dish, beat eggs. Season fish fillets with salt and pepper as desired.
3. Coat each Mahi Mahi fillet in the beaten egg, then dredge through the coconut mixture to evenly coat both sides.
4. Place coated fillets on the prepared baking sheet and bake for 12 15 minutes or until cooked through and golden brown.
5. While fish is baking, prepare pineapple salsa by combining all ingredients in a medium bowl. Mix well and let rest to allow flavors to meld.
6. To plate, place each Mahi Mahi fillet on individual plates, spooning pineapple salsa over the top. Garnish with fresh cilantro and serve immediately!

Chef’s Insight

This recipe is perfect for those who want a taste of Polynesian cuisine without sacrificing their paleo diet.

Notes

Be sure to finely chop the pineapple for an even distribution of flavors in the salsa.