Coconut-Spice Crusted Mahi-Mahi with Tomato-Ginger Chutney

Ingredients:

• 4 pieces of Mahi-Mahi

Brine

• ¼ cup salt

• 4 cups cold water

Coconut Crust

• 1 tsp ground coriander

• 1/2 tsp ground cumin

• 1 tsp fennel seed

• ⅔  cup unsweetened Coconut Flakes

• ⅓ cup panko bread crumb

• Zest of 1 lime

Egg wash

• 2 eggs

• 1 tbsp water

Tomato-ginger chutney

• 2x 400ml cans diced tomatoes, drained

• ½ red onion, finely diced

• 2 tbsp minced ginger

• ½ tbsp minced garlic

• 1 tsp mustard seeds

• 1 tsp smoked paprika

• ¼ cup white sugar

• 2 tbsp Apple Cider Vinegar

• 2 tbsp Coconut Oil (or any neutral flavoured oil)

How To Make It:

1. Preheat oven to 375 degrees Fahrenheit

2. For the brine, dissolve salt in a 1 cup boiling water and add remaining water. Once cooled, place mahi mahi in brine and let sit 15-20 minutes.

3. Prepare coconut crumb by mixing together spices, coconut, bread crumbs and lime zest. 

4. For the Chutney, in a medium sized pot on medium-high heat, sauté ginger, garlic, onion and mustard seeds in oil for a couple minutes being careful not to brown. Add paprika, sugar and vinegar and cook until sugar dissolves. Add drained tomatoes and cook over medium-low heat, 20-25 minutes stirring often. Take care not to let chutney stick and burn to the bottom of the pot.

Serves 4
Total Time: 50 mins
Prep Time: 20 mins
Cook Time: 30 mins