Crispy Coconut Crusted Mahi-Mahi with Pineapple Salsa and Mango Avocado Salad

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 Mahi
• Mahi fillets (6 oz each) 1 cup unsweetened shredded coconut 1/2 cup almond flour 2 large eggs Salt and pepper, to taste 4 tbsp olive oil For the Pineapple Salsa: 2 cups diced fresh pineapple 1 small red onion, finely chopped 1/4 cup chopped fresh cilantro 1 jalapeño, seeds removed and minced Juice of 1 lime Salt, to taste For the Mango Avocado Salad: 2 ripe mangoes, peeled and diced 2 avocados, peeled, pitted, and diced 1/4 cup chopped red onion 1/4 cup chopped fresh cilantro Juice of 1 lime Salt and pepper, to taste

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a shallow dish, combine shredded coconut and almond flour. In another dish, beat the eggs with salt and pepper.
3. Dip each mahi mahi fillet in the egg mixture, then coat with the coconut mixture, pressing gently to adhere. Place on the prepared baking sheet.
4. Bake for 12 15 minutes or until golden brown and cooked through.
5. While the fish is baking, prepare the pineapple salsa by combining all ingredients in a bowl and tossing well. Season with salt to taste.
6. To make the mango avocado salad, gently combine all ingredients in a separate bowl.
7. Serve each fillet with a generous portion of pineapple salsa and mango avocado salad.

Chef’s Insight

Be sure to press the coconut mixture gently onto the fish to create an even, crispy crust.

Notes

Use ripe but firm mangoes and pineapple for the best flavor and texture.