Serves 2
35 min
Almond Crusted Mahi Mahi with Coconut Basil Sauce
Recipe GLPR54ce077b3bf622
Pan-seared mahi mahi fillets coated in a golden almond and coconut crust, served alongside a fragrant coconut basil sauce infused with fresh ginger, garlic, and tropical mango-cilantro salsa. A light, flavorful pescatarian main course.
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Ingredients
2 mahi mahi fillets (about 5-6 oz each)
1 cup finely crushed or sliced almonds
1/2 cup shredded unsweetened coconut
1 mango, peeled and finely chopped
1 tablespoon fresh jalapeno, finely chopped
1/4 cup fresh cilantro, finely chopped
Juice of 1 lime
1 large egg, beaten
1/4 cup all-purpose flour
1 medium shallot, minced
2 garlic cloves, minced
1/4 teaspoon lemon zest
1/4 teaspoon lime zest
1 teaspoon fresh ginger, grated
1/2 cup coconut milk
1/4 cup water
1 teaspoon low-sodium soy sauce
1/2 teaspoon fish sauce
1/2 cup fresh basil, chopped
1 tablespoon olive oil
Directions
Prepare the mango-cilantro salsa by combining the chopped mango, minced jalapeno, 1/4 cup cilantro, and lime juice in a small bowl. Set aside.
In a shallow dish, combine the crushed almonds and shredded coconut. In another shallow dish, place the beaten egg. In a third shallow dish, spread the flour. Pat the mahi mahi fillets dry with paper towels.
Coat each mahi mahi fillet with flour, shaking off excess. Dip into the beaten egg, then press firmly into the almond-coconut mixture, coating both sides evenly.
Make the coconut basil sauce: Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes. Add the minced garlic, grated ginger, lemon zest, and lime zest. Cook for 1 minute until fragrant.
Pour the coconut milk and water into the saucepan. Stir in the soy sauce and fish sauce. Bring to a gentle simmer and cook for 5 minutes. Remove from heat and stir in the chopped fresh basil. Keep warm.
Heat a skillet over medium-high heat with a small amount of oil. Once hot, carefully place the almond-crusted mahi mahi fillets in the skillet. Cook for 5-6 minutes on the first side until the crust is golden, then flip and cook the other side for 4-5 minutes until the fish reaches an internal temperature of 160°F at its thickest part.
Transfer the cooked mahi mahi to serving plates. Spoon the warm coconut basil sauce around the fillets and top with a generous portion of the mango-cilantro salsa. Serve immediately.
