Paleo and Keto Coconut Crusted Mahi Mahi


1 1/4 lb Mahi Mahi

½ cup coconut milk (no added stabilizer)

1 cup gluten and grain free flour (almond or coconut)

2/3 cup finely shredded coconut (unsweetened)

3/4 tsp salt

1/4 cup coconut oil


Whisk coconut milk in large shallow bowl. In a separate bowl, combine flour, coconut and salt.

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Heat 2 tablespoons of the coconut oil in a large skillet over medium heat. Add half of the fish to the milk and toss to coat, transfer pieces to the flour mixture.

Roll fish in flour mixture until well-coated. Transfer fish to skillet and cook 2 to 4 minutes per side until cooked through. Crust should be a light golden brown.

Presented by: Chef McKinney, Totality Cafe

Date: 2/6/18

Note: low carb, gluten free and dairy free