Cashew and Coconut Crusted Mahi
Cashew and Coconut Crusted Mahi
Directions
- Combine the panko, coconut, and cashews in a food processor and pulse to chop up the nuts.
- Season the mahi with salt and pepper. Dust the fish with flour, roll in the egg whites and finish breading in the cashew mixture.
- Melt the butter and on medium heat cook the mahi.
- Combine the remaining ingredients in a saucepan. Bring to a boil and with a hand blended puree the mixture.
- Reduce on the heat until it is a sauce consistency.
Ingredients
- 1/4 cup cashews
- 1/4 cup coconut, shredded
- 4 egg, white(s)
- 1 Empire's Treasure® Mahi Mahi Fillet(s)
- 1/4 cup mango(es), diced
- Nature's Best Dairy® Butter
- 1/2 cup panko breadcrumbs
- 1/4 cup Roma® Red Peppers, Roasted, diced
- salt and pepper
- 1 cup West Creek® Flour
- 1/4 cup West Creek® Sugar, Granulated
- 1/4 cup West Creek® Vinegar, Red Wine
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
