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Coconut Baked Mahi Mahi with Chutney Sauce
Aug 6th, 2004

Adam threw out the idea of coconut crusted mahi mahi and then refused to follow up with a recipe, forcing me to trawl the internet for some way to indulge my immediate obsession with somehow encasing the mahi mahi in my freezer with coconut and scarfing it down. The recipe I found suggest using snapper or other kinds of white fish, but it works just fine with mahi mahi. (And I still want your recipe Adam).

The only hard part about it was that my fillets had their skins on and I needed them off. It was definitely do-able, but reinforced my need for new knives. Those things are practically no better than butter knives, and they're my wedding knives. You know what that means, it means I've been married long enough for my knives to get irretrievably dull (it will be 8 years in a couple weeks, something we just remembered last night). Yup, I'm old.

Anyway, this is a good recipe. The only things I would do differently if I made it again would be to use a little lighter hand with the breading and to toast the bread crumbs beforehand. The toasting part wouldn't be necessary if you're using storebought bread crumbs, but I ground my own and they really should have been toasted (finally something to do with those ends of loaves of french bread we buy and never manage to finish before they get stale. Just cut them into chunks, pop them in freezer bags, and zoom them around in your food processor or blender when you need crumbs). The recipe says to sprinkle on the remaining breading mixture after you flip the fillets, I would also leave that out. Just a thin coat of crispy breading is all you need.


Peppery Coconut Baked Fish with Chutney Sauce
Yield: 8 Servings

3 T Oil
1/2 c Butter, melted
3 T Orange juice
2 T Lemon juice
2 t Garlic powder
2 t Ginger
2 t Crushed red pepper flakes
1 c Plain bread crumbs
1 1/2 c Unsweetened coconut
8 6 oz fish fillets (red
Snapper, bass, turbot, or
Orange roughy)

FOR SAUCE
1/2 c Mayonnaise
1/4 c Chutney (like mango)
1 T Lemon juice
1 t Curry powder


Heat oven to 425 degrees and pour oil into 13x9 baking pan (or spray with Pam); tilt pan to coat evenly. In shallow bowl, mix butter, orange juice, lemon juice, garlic powder, ginger, red pepper flakes. Salt and pepper if desired. In shallow bowl, combine coconut and bread crumbs.

Dip fish in butter mixture and coat with bread crumb mixture. Bake at 425 for 5 minutes [I would wait a little longer before turning them over, they didn't seem crispy on that side yet]. Turn fillets over; sprinkle with remaining mixture (I would leave this out). Bake an additional 10-15 minutes or until fish is golden brown and flakes easily. Mix all sauce ingredients. Serve sauce over fish, garnish with lemon and parsley.

-Der Interneten
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© 2006, Kimberly Cooperrider | kymmco@excite.com