Easy Coconut Crusted Mahi Mahi

A while ago I posted a picture of this incredible Mahi Mahi I’ve been eating ever since I started the Whole30. We love it so much that we are still eating it even though our Whole30 is over. It’s also really easy to make. My husband made it all by himself last week and had it ready for dinner for me when I got home after working late. What a guy! He’s the best.
I had never cooked fish in my life-EVER-before this so I don’t know even know if this is proper cooking technique.

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It tastes good all on it’s own-meaning, it doesn’t have to be drowning in sauce in order to choke it down. I like to eat it over a bed of spinach, topped with lime juice, salt, pepper and oil.

All my ingredients are loose approximations because I don’t measure anything out and it just depends on how many pieces of fish you want to make. But here it goes.

Easy Coconut Crusted Mahi Mahi
– Mahi Mahi, thawed. (I bought frozen ones from Costco)
– Almond flour (or coconut flour), about 1/4 cup
-1 egg
– Shredded unsweetened coconut, about 1 cup

First thaw the fish. I fill my sink up with hot water and place the bags of frozen fish in the water and prepare everything while the fish thaws.
Grease a grilling basket generously with oil and set aside.
Whisk 1 egg in a bowl large enough to fit a piece of fish in and set aside.
Place the flour in a large ziploc bag and set aside.
Place a bunch of shredded coconut on a dinner plate and set aside.
Now, preheat the grill to 400-450˚F. These could probably be baked too but I haven’t tried it!
Once the fish is thawed, remove each piece from it’s plastic bag and place the fish on some paper towels. Pat the fish dry. This step is very important I learned.
Next, place one piece of fish in the bag of flour. Seal the bag with quite a bit of air in it and gently shake the fish around to coat it in flour (like shake-n-bake, back in the day). Remove the fish from the bad and dip it in the egg. Last, the fish goes on the coconut covered plate. Coat the fish in coconut and then place it on the well greased baking sheet. Repeat this process for each piece of fish.
Grill for 4 minutes on each side. The coconut will be browned but not burned. Be careful when flipping the fish and be sure to really grease the pan or it will stick.

I hope this recipe is helpful! I have a few more recipes I’m excited to share! I just need to stop being such a dead beat blogger and post more!

Over the weekend I did my version of re-decorating. Really I just rearranged some furniture in what I call our “family room” but what is really meant to be a dining room. Before I moved things around my husbands desk was in the middle of the room, facing the wall. I decided the space needed to be feng shui’d because I couldn’t imagine that staring at a wall all day was very good for my his mental state! So I moved some things around, hung his surfboard on the wall, added a plant and then hung a shelf (thank you husband!) to display souvenir’s from one of his trips. And voila!

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It feels a ton better and now the desk isn’t in the middle of the house.

And last, here is a picture of Rocco in his hoodie. It got cold here!

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Have a great week!
Laura

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