When I first made this Coconut Crusted Mahi Mahi with Pineapple Beer Butter Sauce, it was like a little slice of the Caribbean landed right in my kitchen! The flaky fish, crispy coconut crust, and tangy burst of pineapple-beer sauce combine perfectly for a dish that feels both fancy and comforting.
It’s a recipe that balances savory with a hint of natural sweetness, and trust me, your family or dinner guests will rave about it! Whether you’re looking for a special weekend meal or just feel like bringing some tropical vibes to your table, this recipe is sure to impress.
For more creative dinner ideas, check out recipes like Baked Garlic Parmesan Boneless Wings that are perfect for any occasion.
Ingredients for a Tropical Feast
For this dish to turn out just right, every ingredient plays an essential role. Here’s what you’ll need and why:
For the Fish:
- 4 mahi mahi fillets (6 oz each): Fresh fillets are ideal for the best taste, but frozen works great when thawed correctly.
- 3 teaspoons kosher salt: Brings out the natural flavors of the fish.
- 2 teaspoons white pepper: Provides a gentle heat that doesn’t overpower the other flavors.
- 2 teaspoons ground coriander: Adds a warm, citrus-like note that complements the fish.
- ⅔ cup all-purpose flour: Helps the coating stick to the fish.
- 2 eggs + 2 tablespoons cold water (beaten together): Acts as the glue for the crust.
- ⅔ cup toasted unsweetened shredded coconut: The star ingredient! It creates that tropical crunch.
- ⅓ cup panko breadcrumbs: Elevates the crunchiness of the crust when cooked.
- 3 tablespoons unsalted butter: For cooking the fish to golden, crispy perfection.
For the Sauce:
- 4 oz Mexican beer (like Corona): Adds a malty depth to the sauce without overpowering it.
- 4 oz pineapple juice (unsweetened): A tangy-sweet backbone to balance the sauce flavors.
- 8 tablespoons cold, unsalted butter (cubed): Essential for the creamy texture.
- 1 teaspoon kosher salt (or more, to taste): Enhances the sauce’s savory bite.
Garnish:
- Fresh cilantro leaves or cilantro microgreens: Provide a fresh, bright finish.
Note: This recipe serves four people. Adjust ingredient quantities if cooking for more or fewer guests!
Variations to Suit Your Preferences
Adapt this dish to fit your tastes or dietary needs with these variations:
- Gluten-Free Option: Replace the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- Dairy-Free Version: Use plant-based butter for the sauce.
- Spicy Twist: Add a pinch of chili flakes to the crust or a dash of hot sauce to the pineapple beer butter.
- Low-Carb Option: Skip the breadcrumbs and double the shredded coconut for the crust.
You can also enjoy similar tropical-inspired dishes like Parmesan Crusted Chicken Sheet Pan Dinner, which brings a unique twist to your dinner table
Cooking Time Breakdown
Here’s how much time you’ll need to set aside to create this masterpiece:
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Equipment You Need
- Nonstick oven-safe skillet: To brown the fish and transfer it directly to the oven.
- Small saucepan: Perfect for making the pineapple beer butter sauce.
- Three shallow bowls: For flour, egg wash, and the coconut-panko mixture.
- Fish spatula: Helps you handle the fillets without breaking the crust.
- Measuring cups and spoons: For precise ingredient portions.
How to Make Coconut Crusted Mahi Mahi with Pineapple Beer Butter Sauce
Creating this dish might seem like a big task, but breaking it into steps makes it simple and fun. Here’s how to do it:
Step 1: Prepare the Fish
Start by patting the mahi mahi fillets dry with paper towels. Sprinkle them with salt, white pepper, and coriander on both sides for a flavorful base. Place the seasoned fillets in the fridge for about 15–30 minutes while you get the breading ready!
Step 2: Set Up Your Breading Station
Set up three bowls or trays. Add flour to the first one. Whisk two eggs with cold water in the second. Mix toasted coconut and panko breadcrumbs in the third. Take the chilled fish, coat it in flour, then dip it into the egg wash, and finally press it gently into the coconut mixture to cover every inch!
Step 3: Pan-Sear and Bake
Melt butter in your nonstick oven-safe skillet over medium-high heat. Place the fillets in the pan and cook for 2–2.5 minutes on each side until the crust is golden (but not burnt). Transfer the skillet to a 425°F oven and bake for 10 minutes to finish cooking the fish through.
Step 4: Make the Sauce
While the fish bakes, add beer and pineapple juice to a saucepan and simmer until reduced to approximately two tablespoons. Remove from heat and whisk in cold butter cubes one at a time to achieve a silky consistency. Season with salt to taste, but go slow!
Step 5: Plate and Garnish
Drizzle the creamy pineapple beer butter sauce over each fillet and garnish with fresh cilantro leaves or microgreens.
Additional Tips for Success
Here’s how I make this recipe even better:
- Cold Butter is Key: Use cold butter for the sauce and add it gradually to ensure it emulsifies well.
- Be Patient with Breading: Take your time to press the coconut-panko coating into the fish to avoid gaps.
- Watch the Heat: For the sauce, low and slow is the rule to avoid breaking it.
- Test Fish Doneness: When done, the fish should flake easily with a fork.
How to Serve Coconut Crusted Mahi Mahi with Pineapple Beer Butter Sauce
This gorgeous dish deserves a little flair when plated. Serve your fillets with sides like coconut rice, pigeon peas, or fried plantains for a Caribbean vibe. For an elegant touch, plate the fish over sautéed spinach, drizzle the sauce artistically, and sprinkle extra cilantro on top.
Nutritional Information
Here are the key nutritional facts per serving:
- Calories: 650
- Protein: 34g
- Carbohydrates: 29g
- Fat: 44g
How to Store the Dish
- To Store: Keep leftovers in an airtight container in the fridge for up to 2 days.
- To Freeze: This dish isn’t ideal for freezing due to the delicate crust and sauce, but it can be done in a pinch.
- To Reheat: Warm the fish in the oven at 350°F for 8–10 minutes to maintain crispiness. Reheat the sauce gently on the stovetop.
Why You’ll Love This Recipe
This dish has so much going for it!
- Burst of Flavor: The sweet-and-savory combo is unforgettable.
- Caribbean Vibes: It’s like a vacation on your plate.
- Easy Elegance: It looks fancy but is simple to make.
- Versatile: Perfect for special occasions or weeknight dinners.
- Customizable: Easily tweak it to match your dietary needs.
FAQs
Can I use a different type of fish?
Yes! White fish like cod or halibut work just as well.
What can I use instead of beer for the sauce?
If you prefer to skip alcohol, use chicken broth or sparkling water for a similar effect.
Can I prep this dish ahead of time?
You can coat the fish in advance and store it in the fridge for up to a few hours, but cook it fresh for the best texture.
Is the sauce supposed to be sweet?
No, it’s a balanced and savory sauce that complements the natural sweetness of the pineapple and coconut.