Coconut Encrusted Mahi Mahi

By KBJR News 1

October 13, 2011 Updated Oct 13, 2011 at 8:28 AM CST

Coconut Encrusted Mahi Mahi (makes 6 servings):

3 cups flour

6 mahi mahi filet

1 8 oz. can coconut milk

13.5 oz. bag coconut flakes
(sweetened)

2 cups soy bean oil

Cover the mahi mahi with flour. Then dip the filet in coconut milk. Bread with coconut flakes by pressing coconut flakes on firmly. Add breaded filet to oil pre heated to 350 degrees in a medium sauté pan.

Curried Pineapple Rice:

2 coconut milk cans jasmine rice

16 oz. water

16 oz. coconut milk

3 tabs. curry powder

1/3 cup brown sugar

1 small pine apple

Use coconut milk can as measuring cup. Add 2 cans of coconut milk and 2 cans water to a 4 qt. sauce pan. Add two cans of jasmine rice bring to a boil. Cover and remove from heat. Rest rice for ten minutes and add diced pineapple. When cooled, add 6 to 8 oz. of pineapple chunks, 3 tabs. of curry powder, 1/3 cup of brown sugar, salt and pepper to taste, and for a creamier rice add a half cup of coconut milk.

To submit a comment on this article, your email address is required. We respect your privacy and your email will not be visible to others nor will it be added to any email lists.