Spring

Almond Crusted Mahi Mahi with Coconut Basil Sauce

by:
May  1, 2012
5
4 Ratings
Almond Crusted Mahi Mahi with Coconut Basil Sauce
  • Serves 2
Author Notes

This recipe works well with any white flesh fish and we've eaten similar with cod and halibut. The vibrant sauce and sweet mango are great compliments to the toasty nuts. We have also used cashews and macadamia nuts. —savorthis

What You'll Need
Ingredients
  • Fish
  • 2 pieces mahi mahi fillets
  • 1 cup Finely crushed or sliced almonds
  • 1/2 cup shredded coconut
  • 1 mango, peeled, finely chopped
  • 1 tablespoon jalapeno, finely chopped
  • 1 tablespoon cilantro, finely chopped
  • splash of lime juice
  • 1 egg, beaten
  • flour for dredging fish
  • Basil Coconut Sauce
  • 1 medium shallot, minced
  • 2 garlic cloves, minced
  • 1/4 teaspoon lemon zest
  • 1/4 teaspoon lime zest
  • 1 teaspoon grated ginger
  • 1/2 cup coconut milk
  • 1/4 cup water
  • 1 teaspoon soy sauce
  • 1/2 teaspoon fish sauce
  • 1/2 cup packed basil, chopped
  • 1/4 cup cilantro, chopped
  • 1 tablespoon Oil
Directions
  1. Mix mango, jalapeno, cilantro, lime and a pinch of salt.
  2. Saute the shallot in oil until just starting to brown. Add garlic, ginger and zests and cook another minute or two until fragrant. Add remaining ingredients, stirring for a minute, then blend to desired consistency. Return to pan and heat slowly until sauce thickens. Add sriracha or chili sauce if desired.
  3. Heat some oil in a heavy bottom pan over medium heat. Dust fish with flour, then dip into egg and press fish into almonds and coconut, flipping over and pressing again to get a good coating. Cook fish in pan flipping once about for 7-8 minutes depending on size. Be careful not to burn the nuts and reduce heat if necessary.
  4. Spoon sauce onto plate, top with fish and mango salsa. Serve with a side of rice if desired.
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  • krusher
    krusher
  • gingerroot
    gingerroot
  • savorthis
    savorthis
  • Dan
    Dan
savorthis
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17 Reviews

Dan
Dan October 12, 2020
Do you use sweetened or unsweetened Coconut Milk?
 
Paige
Paige October 12, 2020
Unsweetened in a can full fat.
 
Paige
Paige May 18, 2020
Do you think I could make the sauce a day in advance?
 
Janine M.
Janine M. April 14, 2020
Lovely! I used four Cod fillets, and pretty much double all the ingredients. One thing that other reviewers noted, was the omission of dipping the fish in beaten egg before coating. Otherwise, wonderful. Thank you for the recipe!
 
Sherri S.
Sherri S. July 6, 2019
Made this last night for a crowd of 10 - used Cod. It got rave reviews and not so difficult as so many steps can be made in advance. Also since I had 5 lbs of fish, I baked, then broiled to finish off the browning. The sauce is especially tasty!
 
Tessita
Tessita October 7, 2013
I made this last night and the sauce was especially delicious! It can be used with many other dishes other than fish. I did not have fish sauce which was fine. I was generous with lime and lemon zest and included a bit in the almond, coconut coating. Important! Coat the fish in egg/flour before pressing almond because it won't adhere to fish otherwise. This is what we do with chicken as well. Delicious recipe - enjoy!
 
Madhuja
Madhuja May 21, 2013
Everything about this recipe seems incredibly delicious! I cannot wait to try it! :)
 
savorthis
savorthis May 22, 2013
Thanks you! If you do please let me know how you like it.
 
echo
echo May 19, 2013
This was a awesome dish. The mango and cilantro added a nice sweet fragrant taste to the Mahi. I will be sharing this recipe with all my friends and family. Thanks
 
savorthis
savorthis May 21, 2013
I'm so glad you tried it and liked it! We make similar versions all summer long.
 
ChefFace
ChefFace February 14, 2013
OMG! I can't wait until the weather heats up and my family brings in some fresh mahi, this is going in the box for summer meals yummmmm... beautiful
 
savorthis
savorthis February 14, 2013
Thank you ~ I wish someone could bring US some fresh mahi mahi....not much to be found in Colorado though!
 
ChefFace
ChefFace February 14, 2013
#spoiled #sclowcountry
 
krusher
krusher June 6, 2012
Review of your recipes shows me we have similar savory tastes. I have taken the liberty of taking your recipe to try. Just from reading it I know it will be terrific. Thanks for sharing.
 
savorthis
savorthis June 6, 2012
Thanks krusher. Let me know how it works out! It seems I am stuck on almost always adding a bit of sweet to all my savory. I posted a similar dish using farro and mussels and scallops that incorporates a shallot/ginger sprinkle that would work here too maybe in place of the nut crust.
 
gingerroot
gingerroot May 10, 2012
This is beautiful and sounds delicious.
 
savorthis
savorthis May 10, 2012
Thank you! We make variations on this theme all the time. Macadamia nuts are also divine.