Paleo Hawaiian Brunch: Coconut-Crusted Mahi Mahi with Tropical Salsa and Avocado Crema

Allergens

Fish (Mahi Mahi) - Eggs - Coconut - Tree Nuts (Coconut) - Avocado - Lime

Ingredients

• 2 (6 oz) Mahi Mahi fillets
• 1 cup unsweetened shredded coconut
• 2 tablespoons coconut flour
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper, ground
• 2 large eggs
• 2 tablespoons olive oil
• 1 cup diced pineapple
• 1 cup diced mango
• 1/2 cup chopped red onion
• 1/2 cup chopped cilantro
• 1 jalapeno, seeded and minced (optional)
• 1 avocado, mashed
• 1/4 cup full
• fat coconut milk
• Juice of one lime
• Salt and pepper to taste

Instructions

1. Prepare the mahi mahi by seasoning with salt and pepper on both sides. Combine shredded coconut, coconut flour, garlic powder, sea salt, and black pepper in a shallow dish. In another shallow dish, whisk together eggs. Dip each mahi mahi fillet into the egg mixture, then coat with the coconut mixture, pressing gently to adhere. Heat olive oil in a non stick skillet over medium heat and cook mahi mahi for 3 4 minutes per side or until golden brown and cooked through. Remove from pan and let rest. In a separate bowl, combine pineapple, mango, red onion, cilantro, and jalapeno (if using) to create the tropical salsa. Season with salt and pepper to taste. To make the avocado crema, mix together mashed avocado, coconut milk, lime juice, salt, and pepper. Assemble your dish by placing each mahi mahi fillet on a plate, topping with tropical salsa, and drizzling with avocado crema.

Chef’s Insight

The key to perfect coconut-crusted mahi mahi is pressing the coconut mixture gently onto the fish to ensure adhesion while still maintaining a light, crispy texture.

Notes

Feel free to adjust the spice level of the salsa by adding more or less jalapeno.