Coconut-Crusted Mahimahi with Pan-Roasted Garlic, Rosemary, and Tomato Sauce

Coconut-Crusted Mahimahi with Pan-Roasted Garlic, Rosemary, and Tomato Sauce
Photo by Anna Bauer

Ingredients

  • ½ tablespoon chives
  • ½ tablespoon parsley
  • 1 medium tomato
  • 1 large egg
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon rice-wine vinegar (not seasoned)
  • ¼ teaspoon rosemary
  • + 6 more ingredients
    • 1 clove garlic
    • 2 (5-to 6-ounces) pieces of skinless boneless mahimahi fillet
    • Rounded 1/3 cup grated dried unsweetened coconut
    • ¼ cup all-purpose flour
    • 1 clove garlic
    • 4 tablespoons extra-virgin olive oil, divided

Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce. Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingr...

View full recipe at Epicurious

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