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Coconut Crusted Mahi Mahi w/Red Thai Curry Sauce

This Coconut Crusted Mahi Mahi with Red Thai Curry Sauce is prepared very fast in 20 minutes and served with steamed rice.
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Prep Time: 10 | Cook Time: 10 | Ready In: 20
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7 ounces coconut, shredded

1/2 cup rice flour

2 large eggs

1/2 cup water

4 8-ounce mahi-mahi fillets

1/4 cup Mochiko rice flour

1/4 cup oil

1 teaspoon red Thai curry

1 cup coconut milk

1 tablespoon honey

2 leaves fresh basil, finely chopped

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Cooking Process:

In a small bowl, mix the coconut and 1/2 cup of rice flour. In another bowl, make an egg wash with eggs and water. Coat fillets in the remaining 1/4 cup of rice flour; dip fillets into egg wash and finish breading with coconut/flour mixture. Sauté fillets in oil over medium-high heat until fork tender, browning both sides. Remove fillets and set aside. In same pan, add the Thai curry, coconut milk and honey. Simmer over high heat until volume is reduced by 1/4. Add basil to taste. Return fillets to pan and spoon curry sauce over. Serve with steamed rice.

Nutritional Information:

Calories 631, Calories From Fat 410, Total Fat 46g, Saturated Fat 30g, Trans Fatty Acid 0, Cholesterol 105mg, Total Carbohydrates 50g, Protein 9g, Omega 3 Fatty Acid 0.14g