Coconut Crusted Mahi-Mahi with Lime Zest Avocado Mousse
Indulge in a keto-friendly, Polynesian-inspired snack with our Coconut Crusted Mahi-Mahi with Lime Zest Avocado Mousse recipe. This mouthwatering dish offers a unique combination of textures and flavors that will leave you craving more. Perfect for a light dinner or a satisfying lunch, this dish is both gluten-free and low carb, making it suitable for those following the keto diet.
Allergens
Fish, Tree Nuts (Coconut and Almond)
Ingredients
- 1. 4 mahi
- mahi fillets (6 oz each) 2. 1 cup unsweetened shredded coconut 3. 1/2 cup almond flour 4. 2 large avocados, ripened 5. 1 lime, zest and juice 6. 2 tbsp extra virgin olive oil 7. Salt and pepper to taste 8. Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a shallow dish, combine shredded coconut and almond flour. Season with salt and pepper.
- Rinse mahi mahi fillets under cold water and pat dry.
- Coat each fillet in the coconut mixture, pressing gently to adhere. Transfer to the prepared baking sheet.
- Bake for 12 minutes or until cooked through and golden brown.
- While fish bakes, blend avocados, lime zest, and a splash of lime juice in a food processor until smooth and creamy. Season with salt and pepper.
- Plate the coconut crusted mahi mahi fillets, and dollop the lime zest avocado mousse alongside. Garnish with fresh cilantro leaves.
Chef’s Insight
The combination of textures and flavors in this dish is truly unique and will make for an unforgettable dining experience. The coconut crust adds a satisfying crunch, while the creamy avocado mousse provides a smooth contrast.
Notes
For a complete meal, consider adding a side of steamed vegetables or a salad. - Adjust seasoning to taste, using more or less salt and pepper as desired.