Coconut Crusted Mahi Mahi

SE Asian flavors meld beautifully with mahi mahi. This recipe was not tested by Bob’s Red Mill. Gluten Free, High Fiber, Lactose Free, Soy Free.

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Votes: 8
Rating: 3.5
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Servings 4people
Submitted By Janel Funk from Eat Well With Janel
SE Asian flavors meld beautifully with mahi mahi. This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Lactose Free, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 8
Rating: 3.5
You:
Rate this recipe!
Servings 4people
Submitted By Janel Funk from Eat Well With Janel
SE Asian flavors meld beautifully with mahi mahi. This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Lactose Free, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat the oven to 375°F.
  2. In a bowl, mix all dry ingredients including the minced ginger and spread on a large plate.
  3. Pat the mahi mahi fillets dry. Drizzle honey on one side of the fillet and spread to coat the entire top side.
  4. Place the mahi mahi, honey side down, in the coconut mixture. Drizzle honey over the bottom side and flip to coat the second side in the coconut mixture. Repeat for all fillets.
  5. Bake for 15 minutes or until fish begins to brown and is cooked through. Squirt with fresh lime juice and enjoy!



    Serves 4.
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