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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Coconut Crusted Mahi-Mahi in Thai Curry Sauce

(Photo Below)
7 ounces coconut, shredded
1/2 cup rice flour
2 eggs, large
1/2 cup water
4  8-ounce fillets mahi-mahi
1/4 cup rice flour (for dredging)
1/4 cup olive oil
1 teaspoon red Thai curry
1 cup coconut milk
1 tablespoon honey
2 leaves fresh basil, finely chopped

In a small bowl, mix shredded coconut with 1/2 cup rice flour. In another bowl, make an egg wash with eggs and water. Dredge fillets in 1/4 cup rice flour and dip in egg wash. Dip fillets in coconut/flour mixture. Sauté fillets in oil over medium high heat until fork tender, browning both sides. Remove fillets and set aside. In same pan add the Thai curry, coconut milk and honey. Simmer over high heat until reduced by 1/2. To finish sauce, add basil to taste. Return fillets to pan and spoon sauce to cover. Serve with steamed jasmine rice.

4 servings

Nutritional Value Per Serving
Calories 631, Calories From Fat 410, Total Fat 46g, Saturated Fat 30g, Trans Fatty Acid 0, Cholesterol 105mg, Total Carbohydrates 50g, Protein 9g, Omega 3 Fatty Acid 0.14g

Look for "Fresh from Florida" ingredients at your grocery store.

Coconut Crust Mahi-Mahi in Thai Curry Sauce Download High-Resolution Image (JPG)

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