Coconut Crusted Mahi Mahi with Mango Salsa Step-by-step instructions

Before you start

Before starting, gather all ingredients. Dice the mango and red onion, chop the chili, and squeeze the lime juice. Grate the fresh coconut using a box grater.

Pat the mahi mahi fillets dry and season them. Set up a coating station with beaten egg in one shallow dish and the coconut-panko mixture in another. Have the butter and oil measured and ready.

Instructions

Prep the Salsa and Crust

1. 1Make the Mango Chili Salsa
   In a medium bowl, combine the diced mango, finely diced red onion, chopped red chili, fresh lime juice, and 1/4 teaspoon kosher salt. Stir gently to combine. Set aside to let the flavors meld while you prepare the fish.
   Look for The salsa should look bright and juicy, with the mango pieces still intact.
   Tip For a milder salsa, remove the chili seeds and ribs before chopping.
2. 2Grate the Coconut
   Using a box grater, grate the fresh white coconut meat into a pile of fluffy shreds. You should have about 1 cup of grated coconut. Place it in a shallow dish and mix with the panko breadcrumbs.
   Look for The coconut should be light and airy, similar to shredded cheese.
   Tip Grate the coconut just before coating to keep it moist and easy to adhere.
3. 3Season the Fish
   Pat the mahi mahi fillets dry with paper towels. Season both sides with the remaining 1/2 teaspoon kosher salt and the black pepper.
   Look for The fillets should be evenly seasoned and dry on the surface.
   Tip Drying the fish well helps the crust stick and promotes even browning.

The salsa should be vibrant and juicy, with the mango still in small chunks and the onion and chili evenly distributed.

The grated coconut should be fluffy and mixed with the panko. The fish is seasoned and ready for coating.

Coat and Fry the Fish

4. 4Coat the Fillets
   Dip each seasoned fillet into the beaten egg, letting any excess drip off, then press it into the coconut-panko mixture, turning to coat all sides. Gently shake off any loose crumbs.
   Look for Each fillet should have a thick, even coating of coconut and panko.
   Tip Use one hand for wet ingredients and the other for dry to keep the coating from clumping.
5. 5Heat the Skillet
   Place a large cast iron skillet over medium-high heat. Add the butter and oil. Swirl the pan as the butter melts, and wait until the mixture is sizzling and just beginning to foam.
   Look for The butter should be melted and bubbling, but not browned.
   Tip If the butter browns too quickly, lower the heat slightly before adding the fish.
6. 6Pan-Fry the Fish
   Carefully place the coated fillets in the hot skillet, presentation side down. Cook without moving them for 3 to 4 minutes, until the crust is deep golden brown and crispy. Flip and cook the other side for another 3 to 4 minutes, basting with the butter in the pan as they cook.
   Look for The crust should be golden brown and crisp, and the fish should flake easily with a fork.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Avoid overcrowding the pan; cook in batches if necessary to keep the crust crispy.

The coated fillets should have an even, thick crust. When frying, the oil and butter should sizzle immediately. The crust should turn golden brown and crisp, and the fish should flake easily when done.

Top and Serve

7. 7Rest and Serve
   Transfer the cooked fillets to a serving platter. Spoon the mango chili salsa over the top and finish with an extra squeeze of fresh lime juice if desired. Serve immediately.
   Look for The salsa should be vibrant and juicy, contrasting with the crispy crust.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Let the fish rest for 1 minute on the platter before serving to allow the juices to settle.

The finished dish looks beautiful with the golden crust, bright salsa, and a glossy butter sheen. The salsa should be fresh and spooned generously over the fish, with an extra squeeze of lime for brightness.

Common mistakes

Avoid overcrowding the skillet, as this lowers the oil temperature and makes the crust soggy. Cook in batches if needed.

Also, do not move the fillets too early—let them cook undisturbed until the crust sets and releases easily from the pan.

How to tell it’s done

The fish is done when the crust is deep golden brown and the fish flakes easily with a fork.

Insert an instant-read thermometer into the thickest part of the fillet; it should read 145°F (63°C). The flesh will be opaque and slightly firm to the touch.

• Fish: 145°F (63°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part