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:
- Thoroughly dry the fish fillets. Coat with salt, pepper, and ground coriander and refrigerate for 15-30 minutes.
- Preheat the oven to 220°C (425°F).
- 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.
- 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.
- 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.
- Transfer the skillet to the oven and bake for about 10 minutes or until the fish flakes easily with a fork.
- 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.
- 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.
