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Coconut Encrusted Mahi Mahi, spiced Citrus Glaze, with mashed Boniato- Olivia's Disney


Warm and creamy boniato sweet potato salad provides a bed for citrus glazed and coconut crusted Mahi Mahi fillets sautéed in olive oil. Looks and tastes delicious!

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  • Citrus Glaze:
  • 12 oz. Orange Marmalade
  • 1 oz. Grapefruit Juice
  • 1 oz. Key Lime Juice
  • 1 oz. Rice Vinegar
  • 1 tsp. Crush Red Pepper Flakes
  • Mashed Boniato (Sweet Potatoes):
  • Red Boniatos 1.5 lbs
  • Heavy Cream 4 oz
  • Butter 2 oz
  • Nutmeg To Taste
  • Salt To Taste
  • Pepper To Taste
  • Coconut Crust:
  • Shredded Coconut 3 oz.
  • Egg white .5 oz.
  • All purpose Flour 1 oz.
  • Salt To Taste
  • Pepper To Taste
  • Mahi filet 7 oz


Servings 2
Preparation time 10mins
Cooking time 80mins
Adapted from therecipesofdisney.blogspot.cim


Step 1

Citrus Glaze:
Combine all ingredients in container and blend.

Mashed Boniato:
Peel Boniato's Cut into small pieces, boil until tender ready for mashing.

On stovetop warm butter and cream.

Strain potatoes mashed until smooth. Season with salt, pepper, and nutmeg.

Coconut Crust:
Season 7 oz Mahi filet on both sides with salt and pepper.

Dust fish with flour, removing as much excess flour as possible.

Dredge fish in egg white and then bread fish with shredded coconut to cover.

Refrigerate briefly to help coating set.

In sauté pan, heat olive oil.
Place coated mahi in pan and brown both sides of filet.

Remove fish from sauté pan and place on sheet tray and bake in 350 degree oven until fish reaches internal temperature of 145 or above.

On serving plate place warm potato salad on side of plate, spoon 2 oz of
citrus glaze on other side of plate.

Place finished mahi between both resting on potato salad.

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