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

Ingredients

• 1 tablespoon rice-wine vinegar (not seasoned)
• ½ tablespoon chives
• ½ tablespoon parsley
• 1 medium tomato
• ¼ teaspoon rosemary
• 1 clove garlic
• 1 large egg
• + 6 more ingredients
• • 2 (5-to 6-ounces) pieces of skinless boneless mahimahi fillet
  • ¼ cup extra-virgin olive oil
  • 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