Paleo Coconut Crusted Mahi Mahi with Mango Salsa and Lime Aioli

Allergens

Eggs, Fish, Tree Nuts (Coconut and Almond)

Ingredients

• 2 Mahi Mahi fillets (6 oz each) 1 cup unsweetened shredded coconut 1/4 cup almond flour 2 eggs, beaten Salt and pepper, to taste 1 ripe mango, diced 1/2 red onion, finely chopped 1/2 cup fresh cilantro, chopped 2 tbsp lime juice 1/4 tsp cayenne pepper (optional) 1/2 cup mayo 2 tbsp lime juice 1 tbsp honey

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a shallow dish, mix together shredded coconut and almond flour. Season with salt and pepper. In another shallow dish, beat the eggs. Dip each Mahi Mahi fillet in the egg mixture, then coat with the coconut almond flour mixture, pressing gently to adhere. Place on prepared baking sheet. Bake for 12 15 minutes, or until cooked through and golden brown. While the fish bakes, prepare the mango salsa by mixing together diced mango, chopped red onion, cilantro, lime juice, and cayenne pepper (if using). Set aside. To make the lime aioli, whisk together mayo, lime juice, honey, salt, and pepper in a small bowl. Serve the baked Mahi Mahi fillets with a dollop of lime aioli and a generous portion of mango salsa.

Chef’s Insight

The combination of tender Mahi Mahi, crispy coconut crust, and tangy lime aioli creates a mouthwatering experience for your taste buds.

Notes

For a spicier dish, increase the amount of cayenne pepper in the mango salsa.