Tropical Salsa Topped Coconut Crusted Mahi Mahi

We bought some flash frozen Mahi Mahi at the market last week, and I knew exactly what I wanted to do with it. When we were in Hawaii, I had coconut crusted Mahi Mahi and it came with a side of tropical salsa. Dinner? Check.

This was really light and refreshing. I drizzled some of the liquid from the salsa over the fish. Perfection! For the fish, I based it off this recipe with a few minor changes.

Ingredients

12 oz Mahi Mahi
1 cup finely chopped coconut
2 eggs
.5 cup whole wheat flour
Salt, Pepper, Cayeen Pepper (To taste)

Directions

Preheat Oven to 375
Spray a baking Sheet with Pam
Cut Mahi Mahi into 4 equal serving pieces (3 oz. each)
In a bowl or plastic bag, Mix Flour, salt and both peppers until evenly blended.
In bowl, lightly mix 2 eggs
Place chopped Coconut on a paper plate
Dredge fish in flour mixture to cover.
Dip Fish in Egg and then the coconut to cover (may need to press down a bit)
Place on Baking Sheet and spry tops lightly with more PAM. Bake until fish flakes easily with a fork and coc0nut is golden

*I pan fried the filets in about 1 tbsp canola oil for 60 seconds a side first, then put the whole pan in the oven for 8 minutes.


For the Tropical Salsa, I used this recipe. Just mix the following ingredients.

Ingredients

• 1/4 of a fresh pineapple, peeled, cored, and chopped
• 1 mango, peeled and chopped
• 1/2 onion, chopped fine
• 1/2 red bell pepper, chopped fine
• 1/2 orange bell pepper, chopped fine
• 1 large jalapeno, seeded, deveined, and minced
• 2 cloves garlic, minced
• 1/2 tomato, chopped
• 2 limes, juiced
• 3/4 cup minced cilantro leaves
• 1 tablespoon salt (I cut this in half)