Serves: 4
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes

Ingredients

Mahi-Mahi

– 4 mahi-mahi fillets, approximately 6 oz each
– ½ teaspoon kosher salt
– ¼ teaspoon black pepper
– ½ cup all-purpose flour
– 2 large eggs
– 1 tablespoon water
– 1 cup panko breadcrumbs
– ½ cup finely diced ripe guava
– 1 tablespoon chopped fresh cilantro
– 1 teaspoon lime zest
– 2 tablespoons olive oil

Guava Salsa

– 1 cup finely diced ripe guava
– ½ cup finely diced cucumber
– ¼ cup finely diced red onion
– 1 small jalapeño, seeded and finely minced
– ¼ cup chopped fresh cilantro
– 2 tablespoons fresh lime juice
– 1 tablespoon honey
– ¼ teaspoon salt

Instructions

Prepare the Salsa

1. Place the diced guava, cucumber, red onion, jalapeño, and cilantro in a bowl.

2. Add the lime juice, honey, and salt.

3. Stir gently until combined.

4. Cover and refrigerate while preparing the fish.

Prepare the Mahi-Mahi

5. Preheat the oven to 425°F (220°C).

6. Pat the mahi-mahi fillets completely dry.

7. Season both sides with salt and black pepper.

8. Set up three shallow bowls.

9. Place the flour in the first bowl.

10. Whisk the eggs with 1 tablespoon water in the second bowl.

11. In the third bowl, combine the panko breadcrumbs, diced guava, cilantro, and lime zest.

12. Coat each mahi-mahi fillet lightly in flour.

13. Dip the floured fish into the egg mixture.

14. Press the fish firmly into the guava-panko mixture, making sure the crust adheres to the top and sides.

15. Heat the olive oil in a large oven-safe skillet over medium-high heat.

16. Place the coated fish into the skillet.

17. Cook for 2–3 minutes, without moving the fish, until the bottom is golden brown.

18. Carefully turn the fish.

19. Transfer the skillet to the preheated oven.

20. Bake for approximately 6–8 minutes, depending on the thickness of the fillets.

21. The fish is done when it flakes easily with a fork and reaches 145°F (63°C) internally.

22. Remove from the oven and allow the fish to rest for 2 minutes.

23. Spoon the chilled guava salsa generously over each fillet.

24. Serve immediately with coconut rice, roasted vegetables, or a simple green salad.

Tip: Dice the guava for the crust fairly small—about ⅛ inch—so it blends into the panko rather than falling off during cooking.