Mahi-Mahi - Coconut - in Thai Curry Sauce

By grammadot

Ingredients

• 7 oz. shredded coconut
• + 1/2 c. rice flour
• + 2 large eggs
• + 1/2 c. water
• + 4 - 8 oz. fillets Florida Mahi-Mahi
• + 1/4 c. rice flour
• + 1/4 c. olive oil
• + 1 tsp. red Thai curry (check the label for allergy information)
• + 1 c. coconut milk
• + 1 Tbsp. honey
• + 2 leaves fresh basil finely chopped

Details

Servings 2
Adapted from penn-dutch.com

Preparation

Step 1

1. In a small bowl, mix the coconut and 1/2 c. of rice flour.

2. In another bowl, make an egg wash with eggs and water.

3. Coat fillets in the remaining 1/4 c. of rice flour; dip fillets into egg wash and finish breading with coconut/flour mixture.

4. Sauté fillets in oil over med-high heat until fork tender, browning both sides. Remove fillets and set aside. In same pan, add the Thai curry, coconut milk and honey. Simmer over high heat until volume is reduced by 1/4. Add basil to taste.