Tropical Delight: Coconut Crusted Mahi-Mahi with Pineapple Beer Butter Sauce

Indulge in a taste of the tropics with our Coconut Crusted Mahi-Mahi paired with a luscious Pineapple Beer Butter Sauce. This recipe brings together the succulent flavor of mahi-mahi with the exotic sweetness of pineapple and the crunchy texture of toasted coconut. Perfect for a special dinner or any occasion when you crave a burst of flavor, this dish is sure to transport your taste buds to paradise.

In our household, this Coconut Crusted Mahi-Mahi has become a cherished favorite, especially on warm summer evenings when we yearn for a taste of the islands. I remember the first time I made it for my husband; he couldn’t stop raving about how perfectly the crispy coconut crust complemented the tender mahi-mahi. Since then, it’s been a regular request at our dinner table, and even our little one can’t get enough of it. The magic truly lies in the combination of flavors – every bite is like a mini vacation for your palate.

Why This Tropical Delight: Coconut Crusted Mahi-Mahi with Pineapple Beer Butter Sauce

• Exotic flavor profile: The combination of coconut, pineapple, and beer creates a unique and irresistible taste experience.
• Crunchy texture: The toasted shredded coconut and panko breadcrumbs give the mahi-mahi a satisfying crunch that pairs perfectly with its flaky texture.
• Simple yet impressive: Despite its gourmet flavor, this recipe is surprisingly easy to make, making it ideal for both weeknight dinners and special occasions.
• Versatile sauce: The Pineapple Beer Butter Sauce adds a touch of sweetness and tanginess to the dish, elevating it to restaurant-quality status.
• Family favorite: Loved by both adults and kids alike, this dish is sure to become a staple in your household.

Ingredients:

For the Fish:

• 4 170g (6-oz) mahi-mahi fillets (skin off)
• 3 teaspoon kosher salt
• 2 teaspoon white pepper
• 2 teaspoon ground coriander
• 150g (⅔ cup) all-purpose flour
• 2 eggs plus 30ml (2 tablespoon) cold water
• 60g (⅔ cup) toasted shredded coconut (unsweetened)
• 40g (⅓ cup) panko breadcrumbs
• 42g (3 tablespoon) unsalted butter

For the Sauce:

• 120ml (4 oz) Mexican beer
• 120ml (4 oz) pineapple juice
• 1 teaspoon kosher salt
• 113g (8 tablespoon) cold butter

Garnish:

• Fresh cilantro leaves or cilantro microgreens

Directions:

1. Thoroughly dry the fish fillets. Coat with salt, pepper, and ground coriander and refrigerate for 15-30 minutes.
2. Preheat the oven to 220°C (425°F).
3. Set up a breading station with flour in one bowl, eggs and water in another bowl (beaten until combined), and the coconut and breadcrumbs combined on a large plate or sheet tray.
4. Remove the fish from the refrigerator and coat the fillets in flour, then egg wash, and finally in the coconut mixture, pressing gently to adhere.
5. In a large nonstick, oven-safe skillet or sauté pan, melt the butter over medium-high heat. Cook the mahi-mahi fillets for about 2-2 ½ minutes per side until the coating darkens.
6. Transfer the skillet to the oven and bake for about 10 minutes or until the fish flakes easily with a fork.
7. Meanwhile, prepare the sauce by combining beer and pineapple juice in a saucepan. Reduce over medium heat until about 2 tablespoons of liquid remain. Remove from heat and whisk in cold butter, one tablespoon at a time, until incorporated. Season with salt.
8. Serve the fish with a drizzle of the sauce and garnish with fresh cilantro leaves or cilantro microgreens.

Notes:

• For a gluten-free version, you can substitute gluten-free flour and breadcrumbs.
• Ensure the skillet used for cooking the fish is oven-safe to avoid transferring to another baking dish.