Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Coconut Crusted Mahi-Mahi in Thai Curry Sauce(Photo Below)
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Seafood-4241
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Ingredients |
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 |
Preparation
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.
Yield
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
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Look for "Fresh from Florida" ingredients at your grocery store.
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