Crispy Coconut Lime Wild Mahi Mahi with Mango Avocado Salsa

Ingredients

• 4 wild-caught Mahi Mahi fillets (6 oz each), patted dry
• 1 cup unsweetened shredded coconut flakes
• 0.33 cup almond flour and 1 tsp lime zest
• 2 eggs, beaten with 1 tbsp lime juice
• 2 tbsp grass-fed ghee (for pan-searing)
• 1 ripe mango, diced
• 1 Haas avocado, diced
• 0.25 cup red onion and 0.33 cup fresh cilantro, chopped
• 1 tbsp fresh lime juice and 1 tsp sea salt

Step-by-Step Instructions

1. Step 1: Combine diced mango, avocado, red onion, cilantro, lime juice, and sea salt in a bowl to make salsa.
2. Step 2: Mix shredded coconut, almond flour, lime zest, salt, and pepper in a shallow dish.
3. Step 3: Dip Mahi Mahi fillets into beaten egg, then press firmly into coconut crust mixture.
4. Step 4: Heat ghee in a large skillet over medium heat. Sear fish for 4 to 5 minutes per side until coconut is golden brown and fish flakes easily.
5. Step 5: Transfer fillets to plates and crown generously with fresh mango avocado salsa.

Nutritional Breakdown (Per Serving)