INGREDIENTS
Pineapple Dijon Butter Sauce:
½ cup pineapple juice
½ cup beer, corona
2 tbsp dijon mustard
3 tbsp honey
6 tbsp butter
½ juice of a fresh squeezed lime
Mahi mahi:
3-4 mahi mahi filets
1 tsp ground coriander, divided
1 tsp paprika, divided
1 tsp sea salt, divided
½ tsp ground black pepper, divided
1 cup flour
2 eggs
2 tbsp cold water
¾ cup shredded, toasted coconut flakes, unsweetened
1 cup Panko breadcrumbs
2 tbsp butter
DIRECTIONS
Pineapple Dijon Butter Sauce:
1. 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 ? of liquid left. About 5 minutes.
2. Remove from the heat and add in the Dijon mustard and honey. Whisk vigorously to combine.
3. Whisk in 1 tbsp of butter at a time. Whisk vigorously until it dissolves and then add another.
4. Set aside until the fish is done to let it thicken.
Coconut Crusted Mahi Mahi:
1. Preheat the oven to 350F and then toast the coconut flakes for 5-10 minutes or until they’re started browning. Let cool and combine with the Panko breadcrumbs.
2. Preheat the oven to 425F.
3. 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.
4. Pat each filet dry and sprinkle half the spices over each side of the fish.
5. Dunk each piece of fish in the flour mix, then the egg wash and finally the coconut breadcrumb mix.
6. 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.
7. Place the whole pan in the oven and bake for 10-15 minutes.
8. Remove and serve with the sweet pineapple dijon sauce and enjoy!
