Coconut Crusted Mahi Mahi Fillets topped with a Coconut Cream Sauce (Paleo, Gluten Free, Dairy Free)

Coconut Crusted Mahi Mahi Fillets topped with a Coconut Cream Sauce (Paleo, Gluten Free, Dairy Free)

 

OK so in my last post on the cream of chicken soup I’ve been nomming on all day, I said this is all we are having for dinner but I lied. I realized that I have these Mahi Mahi fillets sitting in the fridge that need to be cooked. And now that dinner time rolled along, I have finally gotten over my sleep deprivation so I made this as well. And then, I lost all my energy to do the dishes! I’ll leave that for tomorrow. Please send us your sleepy vibes so this toddler gives me a good night’s rest!

Find some nice wild-caught Mahi Mahi fillets. Technically, this would work with any other firm fish. Wash and pat dry your fillets.

Coconut crusted Mahi Mahi Fillets topped with a Coconut Cream Sauce (Paleo, Gluten Free, Dairy Free)

Mix together in two bowls the egg and coconut milk mixture and the flour and spices mixture.

Coconut crusted Mahi Mahi Fillets topped with a Coconut Cream Sauce (Paleo, Gluten Free, Dairy Free)

 

Dip fillets in egg and milk mixture and then coat in flour and spice mixture.

Coconut crusted Mahi Mahi Fillets topped with a Coconut Cream Sauce (Paleo, Gluten Free, Dairy Free)Fry your fillets in hot coconut oil for 2-3 minutes on each side.

Coconut crusted Mahi Mahi Fillets topped with a Coconut Cream Sauce (Paleo, Gluten Free, Dairy Free)

 

 

Squeeze some fresh lemon juice over your cooked fillet

Coconut crusted Mahi Mahi Fillets topped with a Coconut Cream Sauce (Paleo, Gluten Free, Dairy Free)

 

The coconut cream sauce very simple. Bring some coconut milk to a simmer in a small sauce pan. Add condensed milk, pinch of salt and optionally a tapioca flour thickener.

Coconut crusted Mahi Mahi Fillets topped with a Coconut Cream Sauce (Paleo, Gluten Free, Dairy Free)

 

Top your fish with this coconut cream sauce and enjoy!

Coconut crusted Mahi Mahi Fillets topped with a Coconut Cream Sauce (Paleo, Gluten Free, Dairy Free)

You’ll need:

  • For fillets:
    • Two large Mahi mahi fillets (My two were 1.5 lb in total)
    • 1/2 cup tapioca flour or almond flour
    • 1/2 cup desiccated coconut (unsweetened)
    • 1 TBSP sea salt
    • 1 TBSP garlic powder
    • 1 TBSP onion powder
    • 1 tsp white pepper
    • 1 egg yolk
    • 1 cup coconut milk
    • 1/2 to 1 cup coconut oil for frying
    • Half a lemon
  • For coconut cream sauce:
    • 1 cup coconut milk
    • 2-4 TBSP homemade condensed milk
    • pinch of sea salt
    • 1 TBSP tapioca flour + 1 TBSP water, mixed (optional, for thickening)
  1. Wash and pat dry fillets
  2. Combine egg yolk and coconut milk in one bowl
  3. Combine flour, coconut, salt, garlic powder, onion powder and pepper in another bowl
  4. Dip fillets in egg and milk and then cover in flour and spice mixture
  5. Heat up coconut oil in frying pan
  6. Fry fillets about 3-4 minutes each side until golden brown and cooked.
  7. Transfer fish to plates and squeeze fresh lemon juice on top
  8. For the sauce, add coconut milk to a small saucepan and bring to a gentle simmer
  9. Add condensed milk and sea salt to taste
  10. Optionally, you can now add tapioca flour and water mixture to thicken or just leave the sauce as it is

 


Comments

  1. I just made Coconut Crusted Mahi Mahi Fillets topped with a Coconut Cream Sauce. It was amazing. Paleo, Gluten Free, Dairy Free. Whoop whoop

  2. Way too salty

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