Coconut Macadamia Crusted Mahi Mahi With Tropical Salsa Recipe

About this recipe

A delicious pescatarian dinner featuring tender mahi mahi crusted with coconut and macadamia nuts, paired with a refreshing pineapple and lime salsa. Perfect for a light yet satisfying meal.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 250 g Spring Onion
• 50 g The Select Aisle Bread Crumbs
• 2 ltr Figaro Extra Light Olive Oil
• 150 g Spring Onion (Kandychi Path)
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
• 1 kg Simply Staples Mineral Rich Sea Salt
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 1 kg Supreme Harvest Iodized Salt
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 300 g Nutty Yogi Almond Flour (With Skin)

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. In a large bowl, combine 1/2 cup diced spring onion, 1/4 cup chopped scallions, 2 tablespoons chopped coriander leaves, and 2 tablespoons lemon juice. Mix well and set aside.
3. 3. In a shallow bowl, mix 2 tablespoons almond flour, 1/4 cup finely chopped bread roll, and 3/4 teaspoon sea salt.
4. 4. In another shallow dish, whisk together 1/4 cup almond milk and 1 tablespoon soy sauce.
5. 5. Season 2 bread roll slices with 1/4 teaspoon salt and 2 teaspoons black pepper on both sides.
6. 6. Dip one side of each bread roll slice into the almond milk mixture, then dredge the dipped side into the almond flour mixture, pressing gently to adhere.
7. 7. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Place the bread roll slices crust-side down and cook for 3 minutes until golden brown.
8. 8. Transfer the bread roll slices, crust-side up, to an 8x8-inch baking dish. Bake in the preheated oven for 10 minutes, or until golden and crisp.
9. 9. Serve the bread roll slices hot, topped with the prepared salsa.