One of my favorite fish to eat is Mahi Mahi. I first tried it when hubby and I where on our honeymoon in Hawaii. It is a mild white fish. The fillets are firm and slightly sweet tasting. It’s a great fish to bread or crust since it is firm. My boys like mahi mahi since it is not very fishy tasting.
The great thing about this recipe is that it is easy and fish cooks really quickly. For this fish recipe, the mahi mahi is baked. Which means lower calorie! Mahi mahi is also great on the grill. To prevent the coconut from burning, cook the mahi mahi for five minutes before applying the crust. Once the crust is applied, bake for an additional 10 minutes or until the fish is white and flaky. Serve with tropical fruits for a real Hawaiian
- ½ c Panko bread crumbs
- ¼ c sweetened coconut flakes
- 1 tsp. lemon zest
- 1 tbsp. all purpose flour
- 3 tbsp. olive oil, divided (2 tbsp. & 1 tbsp.)
- (4) (approximately 6 oz.) Mahi Mahi fillets
- Sea salt & fresh ground pepper
- Preheat oven to 425 degrees F.
- Prep a baking sheet with aluminum foil and spray lightly with nonstick cooking spray.
- In a shallow dish mix together breadcrumbs, coconut, flour & lemon zest.
- Once mixed drizzle with 2 tbsp. olive oil and stir together to form a moist crumble; set aside.
- Season mahi mahi fillets on both sides with salt and pepper to taste and bake for 5 minutes.
- Remove from oven after 5 minutes, drizzle with remaining olive oil and top with coconut topping across the top and press up against the sides of each fillet.
- Bake for an additional 10 minutes. Fish should flake easily with a fork when finished baking & crust should be golden brown. Do not over bake.
- Let sit 5 minutes before serving.
- Serve & enjoy!
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