Tropical Mahi-mahi and Risotto with a Coconut Cream Sauce
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Ingredients
Mahi-Mahi and breading
- 4 Mahi-mahi filets
- 3 Eggs beaten
- 2 C Panko Bread Crumbs
- 1/2 C Unsweetened Coconut Flakes
- 1 tsp Smoked Paprika
- 1 tsp Black Pepper
Tropical Risotto
- 15 oz Coconut Water
- 3/4 C Calrose Rice
- 1 Tb Pineapple Juice
- 1/4 tsp Crushed Red Pepper
- 1/2 Onion diced
- 1/2 Orange Bell Pepper finely diced
- 1/2 Red Bell Pepper finely diced
- 1/4 C Macadamia nuts chopped
- 1/4 C Parmesan Cheese shredded
- 2 Tb Cilanto finely chopped
Coconut Cream Sauce
- 13 oz Canned Coconut Milk
- 1 Mango finely chopped
- 2 Tb Crushed Pineapple
- 2 Key Limes juiced
- 1/4 tsp Black Pepper
- 1/2 tsp Salt
Ingredients
Mahi-Mahi and breading
Tropical Risotto
Coconut Cream Sauce
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Instructions
Tropical Risotto
- Place the Coconut water, Rice, Pineapple Juice, Crushed Red Pepper and the Onion in a sauce pan. Bring to a boil them cover and reduce heat. Cook for 18 minutes
- Remove the Cover and mix in the Bell Peppers and the Macadamia nuts. Allow to cook for 3 more minutes
- Mix in the Parmesan Cheese Serve with some finely chopped Cilanto
Topical Mahi-mahi
- Mix the Panko, unsweetened Coconut, Paprika and Black Pepper in a medium sized bowl Beat the eggs in another medium sized bowl
- Dip the Fish in the eggs wash then roll ot coat with the Panko breading mix
- Lightly fry the fish in a frying pan with canola oil Remove the fish from the frying pan and place in a 200 degree oven on a wire rack sitting on a sheet pan Allow the fish to crisp up and drain for about 5-10 minutes
Coconut Cream Sauce
- Place the Coconut Milk, Mango, Pineapple and Lime Juice in a sauce pan. Bring to a boil and then reduce the heat. Stir in the Black Pepper and Salt. Contiune cooking over the reduced heat to allow the sauce to thicken.
Recipe Notes
Serve with some grilled fresh pineapple rings. Breading and frying up some medium or jumbo scallops also works well.
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