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Coconut-Crusted Mahi Mahi Recipe

Caribbean · Main course · 27 min total

A tropical-inspired dish featuring flaky mahi mahi fillets coated in a crispy coconut crust, pan-seared to golden perfection. Perfect for a quick weeknight dinner that feels special.

Ingredients

• 4 (6-ounce) mahi mahi fillets
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tablespoon water
• 1 cup unsweetened shredded coconut
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• 3 tablespoons coconut oil or vegetable oil
• Lime wedges for serving

Instructions

1. Pat mahi mahi fillets dry with paper towels. Season both sides with salt and pepper.
2. Set up a breading station: Place flour in a shallow dish. In another dish, whisk eggs with water. In a third dish, combine shredded coconut, panko, garlic powder, and cayenne (if using).
3. Dredge each fillet in flour, shaking off excess. Dip into egg mixture, letting excess drip off. Press into coconut mixture, coating both sides evenly.
4. Heat coconut oil in a large nonstick skillet over medium heat. Add fillets and cook until golden brown and cooked through, about 3-4 minutes per side (internal temperature should reach 145°F).
5. Serve immediately with lime wedges.

Tips

• Use fresh or thawed frozen mahi mahi; pat dry for best crust.
• Adjust cayenne to taste; omit for milder flavor.
• Serve with mango salsa or a side of rice and beans.
• Leftovers can be refrigerated for up to 2 days; reheat in a skillet.

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