Coconut Crusted Mahimahi With Pan Roasted Garlic Rosemary And Tomato Sauce Recipes

MACADAMIA NUT CRUSTED MAHI MAHI

Steps:

• Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
• Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
• Remove from the oven and allow to stand 10 minutes before serving.

COCONUT-CRUSTED MAHIMAHI WITH PAN-ROASTED GARLIC, ROSEMARY, AND TOMATO SAUCE

Steps:

• Marinate fish:
• Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.
• Make sauce:
• Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
• Marinate fish:
• Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.
• Make sauce:
• Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
• Make sauce:
• Coat and cook fish: Preheat oven to 450°F with rack in middle.
• Put flour, egg, and coconut in separate shallow bowls. Dredge curved side of each fillet in flour, shaking off excess, then dip floured side in egg and then in coconut. (Discard marinade.)
• Heat remaining 2 tablespoons oil in an ovenproof heavy medium skillet over medium heat until it shimmers. Cook fish, coated side down, until coconut is pale golden, 30 to 60 seconds. Carefully turn fish over and transfer skillet to oven. Roast until fish is just cooked through, 6 to 7 minutes. Serve fish with sauce.◊

GRILLED MAHI MAHI IN THAI COCONUT SAUCE

Steps:

• Heat a grill pan over medium heat.
• Stir coconut milk, 2 tablespoons cilantro, 2 tablespoons green onion, lime juice, ginger, garlic, and fish sauce together in a saucepan; bring to a boil. Brush the mahi mahi fillets with enough sauce to coat. Cook the remaining sauce at a boil until slightly thickened, 3 to 4 minutes.
• Cook the mahi mahi in the grill pan until the fish flakes easily with a fork, about 7 minutes per side. Transfer to a serving platter, top with the sauce, and garnish with 2 tablespoons cilantr and 2 tablespoons green onion to serve.

COCONUT-MANGO MAHI MAHI

Steps:

• Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and coconut. Dip fillets in flour, eggs, then bread crumb mixture., In a large skillet over medium heat, cook fish in oil for 4-5 minutes on each side or until golden brown on the outside and fish just turns opaque in the center., Meanwhile, in a food processor, combine the mangoes, wine, brown sugar, garlic, ginger, soy sauce and pepper; cover and process until blended. Stir in basil. Serve with fish.

MACADAMIA-CRUSTED MAHI MAHI WITH COCONUT "BEURRE BLANC"

Steps:

• In a small saucepan, combine the orange juice, shallot, ginger and garlic. Bring to a boil over medium-high heat. Cook for 3 minutes. Stir in the coconut milk, sugar, salt and pepper. Simmer, stirring occasionally until mixture is reduced by half, about 20 minutes. Remove from the heat and whisk in butter., Pat fish dry; place on a parchment-lined baking sheet. Sprinkle with salt and pepper. , In a small bowl, combine the orange zest, juice, ginger, garlic powder and cumin. Spoon over fish. Let stand for 10 minutes. Combine the bread crumbs, nuts and oil; mound onto each fillet., Bake, uncovered, at 425° for 14-16 minutes or until fish just turns opaque and crumb mixture is golden brown. Cover loosely with foil if crust browns too quickly. Serve with sauce.

TOMATO-BASIL MAHI MAHI

Steps:

• Coat pan with cooking oil and pan fry Mahi Mahi fillets until golden brown.
• To prepare sauce, saute garlic and shallots in pan.
• Add onion, tomato paste and chopped tomatoes, fish sauce, vinegar or lemon juice and sugar.
• Stir in chicken stock and simmer until sauce thickens.
• Remove from heat and add basil.
• To Serve, top Mahi Mahi fillets with generous helping of tomato basil sauce.
• (Vegetarian option: Substitute Mahi Mahi fillets with deep fried tofu and use vegetable stock in the sauce.) You can also substitute any mild white flesh fish instead of Mahi if you can't get it in your area.
• Garnish with a pretty whole basil leaf or bunch of leaves.