Recipe by Hispanic Kitchen member and food writer Carole Kotkin.
Carole is co-author of mmmmiami: Tempting Tropical Tastes for
Home Cooks Everywhere
Note: Snapper, halibut, cod or any other firm, white-fleshed fish
may be used.
1 cup shredded unsweetened coconut (available frozen in most
¾ cup flour
½ cup milk
1 teaspoon salt plus more for the fish
4 (6-ounce) mahi mahi fillets, about ½-inch thick
Freshly ground pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
Savory Passion Fruit Sauce (see recipe further down)
Put the coconut flour, milk and eggs in separate shallow dishes.
Beat the eggs well with 1 teaspoon salt. Set a wire rack over a
Sprinkle fillets with salt and pepper. Dip them one at a time in
the milk, the flour, the egg and then the coconut, coating them
well on both sides. Set the fillets on the rack, and refrigerate
for at least 10 minutes to help the coating adhere.
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 total.
Transfer the fish to dinner plates. Drizzle with sauce.
Savory Passion Fruit Sauce
Ingredients (yields ½ cup of sauce):
½ cup dry white wine
2 shallots, peeled and minced
2 teaspoons fresh lime juice
¼ cup passion fruit puree (available frozen in supermarkets)
6 tablespoons unsalted butter
Bring the wine, shallots, lime juice and passion fruit puree to a
boil in a small, heavy saucepan. Cook until reduced to a 1/3 of a
cup, about 5 minutes. Remove from the pan from the heat, and whisk
in the butter until it's melted and the sauce is slightly
thickened. Serve immediately. Makes about a ½ cup.