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Coconut Crusted Mahi Mahi recipe

My Coconut Crusted Mahi Mahi recipe is a light, fresh and delicious way to enjoy this fish. Make it with my amazing Pineapple Dijon Butter Sauce and enjoy an easy but sophisticated dinner that everyone will love. Save this now so you can make it next time you get in the mood for seafood!
5 from 3 votes
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Course: dinner
Cuisine: American
Keyword: coconut crusted mahi mahi, mahi mahi, mahi mahi recipe
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 3
Author: Rachel

Equipment

  • Large, non stick oven safe pan

Ingredients

Ingredients for the Pineapple Dijon Butter Sauce

  • 1/2 cup Pineapple juice
  • 1/2 cup beer I used Corona
  • 2 Tbsp. Dijon Mustard
  • 3 Tbsp. honey
  • 6 Tbsp. butter
  • 1/2 juice of a fresh squeezed lime

Ingredients for the Mahi Mahi

  • 3-4 Mahi Mahi filets
  • 1 tsp. ground coriander, divided
  • 1 tsp. paprika, divided
  • 1 tsp. sea salt, divided
  • 1/2 tsp. ground black pepper, divided
  • 1 cup flour
  • 2 eggs
  • 2 Tbsp. cold water
  • 3/4 cup shredded, toasted coconut flakes, unsweetened
  • 1 cup Panko breadcrumbs
  • 2 Tbsp.  butter
  • Optional topping: Cilantro or microgreens

Instructions

Instructions for the Pineapple Dijon Butter Sauce

  • In a small sauce pan on the stove add the pineapple juice and beer. Allow it to reduce to medium heat until there is about 1/3 of liquid left. About 5 minutes.
  • Remove from the heat and add in the Dijon mustard and honey. Whisk vigorously to combine.
  • Whisk in 1 Tbsp. of butter at a time. Whisk vigorously until it dissolves and then add another.
  • Set aside until the fish is done to let it thicken.

Instructions for the Coconut Crusted Mahi Mahi

  • Preheat the oven to 350 and then toast the coconut flakes for 5-10 minutes or until they’re started browning. Let cool and combine with the Panko breadcrumbs.
  • Preheat the oven to 425.
  • Whisk the water and eggs together and then set up the breading station. Use one bowl for the flour, one bowl for the egg mix and one for the coconut flakes mix.
  • Pat each filet dry and sprinkle half the spices over each side of the fish.
  • Dunk each piece of fish in the flour mix, then the egg wash and finally the coconut breadcrumb mix.
  • In a large, oven safe, non-stick pan, melt butter over medium heat and then add the mahi filets. Sauté 1-2 minutes per side depending on thickness.
  • Place the whole pan in the oven and bake for 10- 15 minutes.
  • Remove and serve with the Sweet Pineapple Dijon Sauce, cilantro and microgreens. Enjoy!