What You Need:
2 (5-6oz) Mahi-Mahi fillets
1 tbsp coconut oil, melted
salt & pepper, to taste
⅔ cup cashews
2 tbsp unsweetened coconut
1 tsp Seafood Seasoning
1 fresh garlic clove, peeled
1 tbsp coconut flour
¼ cup fresh cilantro or flat-leaf parsley
Freshly sliced lemon, for garnish
Preheat oven to 425 degrees (F), line a small baking pan w/ tin foil.
Brush the lined baking pan and the top of the mahi-mahi fillets w/ the coconut oil, sprinkle the fish with salt & pepper, then bake for 5 minutes.
While fish is baking, combine cashews, coconut, seafood seasoning, garlic clove, coconut flour, and cilantro in a small food processor or personal blender and pulse until coarse crumbs are formed. Pour crumbs onto a small plate.
Remove the mahi-mahi from the oven then gently press all sides of the fillets into the coconut-cashew mixture.
Add any remaining crumbs to the top of the fish (it’s too good to waste!) then continue to bake for 8-10 minutes or until fish is cooked through.
Serve immediately with a squeeze of fresh lemon and a side of freshly grilled veggies and caramelized pineapple.