Recipe

Coconut Mahi Mahi With Passion Fruit Sauce Recipe

	Efitobx / All my dishes 7 months, 1 week ago Coconut au natural is called for in this recipe. Unsweetened coconut is available in Caribbean groceries and health food stores. AVOID! Don't use the heavily sweetened coconut flakes used on cakes.* Prep:30m Cook:20m Servings:4	Efitobx
	tropical seafood carribbean

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Ingredients

1 cup unsweetened coconut, shredded

3/4 cup flour

1/2 cup milk

2 eggs

1 teaspoon salt plus more for the fish

4 6-ounce mahi mahi fillets, about 1/2-inch thick

Freshly ground black pepper

2 tablespoons EVOO

2 tablespoons unsalted butter

For Passion Fruit Sauce

1/2 cup dry white wine

2 shallots, peeled and minced

2 teaspoons fresh lime juice

1/4 cup passion fruit purée

4 tablespoons unsalted butter

Directions

* PASSION FRUIT SAUCE

Bring the wine, shallots, lime juice and passion fruit purée to a boil in a small, heavy saucepan and let it cook down until it's reduced to 1/3 cup, about 5 minutes.

Remove the pan from the heat, and whisk in the butter until it's melted and the sauce is slightly thickened.

* FISH

Put the coconut, flour, milk and eggs in separate, shallow dishes.

Beat the eggs well with 1 teaspoon salt, (This breaks up the whites and makes for a more even coating.)

Sprinkle the fillets with salt and pepper.

Dip filets one at a time in the milk, the flour, the egg mixture and then the coconut, coating them well on both sides.

Place the fillets on a wire rack, and refrigerate for at least 10 minutes to help the coating adhere.( Fish can be coated, covered and refrigerated for up to 3 or 4 hours before cooking.)

Heat the oil and butter in a 12-inch skillet over medium-high heat.

Sauté the fillets, turning once, until the coconut is golden brown and the fish is opaque throughout, about 8 minutes.

Transfer the fish to dinner plates, drizzle with passion fruit sauce, and serve immediately.

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