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Coconut-Mango Mahi-Mahi

1/2 cup flour
2 eggs, beaten
1 cup panko bread crumbs
1 cup flaked coconut
6 mahi mahi fillets
2 TBSP. peanut or canola oil
2 medium mangoes, peeled and cubed
1/4 cup white wine or chicken broth
2 TBSP. brown sugar
2 garlic cloves, halved
1 tsp. finely crystallized ginger
1 tsp. soy sauce
1/8 tsp. pepper
2 TBSP. minced fresh basil

Place flour and eggs in separate shallow bowls.
In another shallow bowl, combine panko bread crumbs and coconut.
Dip fillets in the flour, eggs, then bread crumbs mixture.
In a large skillet over medium heat, cook fish in oil for 4-5 minutes on each side or until golden brown on the outside and fish just turns opaque in the center.
Meanwhile, in a food processor, combine the mangoes, wine, brown sugar, garlic, ginger, soy sauce and pepper; cover and process until blended.
Stir in basil.
Serve with fish.
Serves 6.

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