Coconut Crusted Mahi Mahi with Creamy Avocado Sauce and Baked Sweet Potato

Posted on 11. Jan, 2012 by in Recipes

 Coconut Crusted Fish may sound intimidating at first, but this entire meal is fairly simple, even for the most beginner chefs. We tried this same coconut crusting on top of some tilapia a few days later and it was even better! Coconut shavings (natural, no sugar) and nuts like macadamia nuts and pistachios make great toppings for fish to spice it up!
Wild Mahi Mahi filets (or your favorite fish) We got our’s from Costco.
All natural shredded coconut
Almond milk
Sea salt
Sweet Potatoes
Grass Fed Butter (Kerrygold makes a great one found at Whole Foods)
Olive Oil
Garlic salt
Onion powder
Rinse the Mahi Mahi (or whatever type of fish you may be using) and sprinkle with salt.
Coat each piece with almond milk and then with the coconut flakes.
Melt a few tablespoons of butter in large frying pan.
Put the fish in the pan and fry on each side until cooked through and coconut flakes are a golden brown.
Avocado Sauce
Scoop out an avocado and put in food processor.
Pour in about 1/4 cup of almond milk and 1/4 cup of olive oil.
Season with garlic salt and onion powder.
Puree with food processor until you get a smooth, creamy texture.
Add more almond milk and olive oil if need be to get right consistency.
Baked Sweet Potatoes
Preheat oven to 400 degrees.
Wash sweet potatoes and pierce a few times with a fork to let out the heat.
Place in tin foil lined pan and bake for 45 minutes to an hour (45 for smaller potatoes and an hour for large ones)
Cut in half and place a few pieces of butter on top.
Mash into potato and sprinkle with salt.

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One Response to “Coconut Crusted Mahi Mahi with Creamy Avocado Sauce and Baked Sweet Potato”

  1. Anonymous

    29. Jan, 2013

    Can’t get the coconut to stick on the fish. Any suggestions?