Cashew-Coconut Crusted Mahi Mahi with Orange-Banana Salsa


  • salt to taste
  • ¼ cup cilantro, chopped
  • 1 medium poblano pepper – roasted, peeled, seeded and diced
  • ¼ cup red onion, finely chopped
  • 1 medium banana, peeled and sliced
  • 1 medium orange, peeled and roughly chopped
  • 1 tablespoon tapioca or arrowroot flour
  • + 6 more ingredients
    • ¼ cup finely shredded unsweetened coconut
    • ¼ cup cashews, very finely chopped
    • Mrs. Dash Extra Spicy seasoning blend
    • freshly-ground black pepper
    • salt
    • 2 filets mahi mahi, about 5 ounces each

1. Preheat oven to 400 F. 2. Mix together the cashews, coconut and tapioca flour together in a small bowl. In a separate, larger bowl, combine all of the salsa ingredients; taste and season with salt as needed. Cover with plastic wrap and refrigerate until the fish is ready. 3. Pat the fish dry...

View full recipe at SpringPad


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