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 mango
– 1 tablespoon chopped fresh cilantro
– 1 teaspoon finely grated lime zest
– 2 tablespoons olive oil

Fresh Mango Salsa

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

Instructions

Prepare the Mango Salsa

1. Combine the diced mango, cucumber, red onion, jalapeño, and cilantro in a medium 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 completely dry.

7. Season both sides with salt and black pepper.

8. Place the flour in a shallow bowl.

9. In a second bowl, whisk together the eggs and 1 tablespoon water.

10. In a third bowl, combine the panko breadcrumbs, diced mango, cilantro, and lime zest.

11. Coat each mahi-mahi fillet lightly with flour.

12. Dip the fish into the egg mixture.

13. Press the fish firmly into the mango-panko mixture.

14. Make sure the coating adheres evenly 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 becomes golden brown.

18. Carefully turn the fish.

19. Transfer the skillet to the preheated oven.

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

21. The fish is finished when it flakes easily and reaches an internal temperature of 145°F (63°C).

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

23. Spoon a generous amount of fresh mango salsa over each fillet.

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

Tip: Cut the mango for the crust into very small pieces—about ⅛ inch. Larger pieces are more likely to fall away from the fish during cooking.