Cashew and Coconut Crusted Mahi

Cashew and Coconut Crusted Mahi

Cashew and Coconut Crusted Mahi

Directions

  1. Combine the panko, coconut, and cashews in a food processor and pulse to chop up the nuts.
  2. Season the mahi with salt and pepper. Dust the fish with flour, roll in the egg whites and finish breading in the cashew mixture.
  3. Melt the butter and on medium heat cook the mahi.
  4. Combine the remaining ingredients in a saucepan. Bring to a boil and with a hand blended puree the mixture.
  5. 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

Explore More

Savory Insights

Perfect Pasta for Non-Italian Restaurants

Read this Article

Savory Insights

Bowled Over

Read this Article

Savory Insights

Experiment with Spice

Read this Article