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.
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
Note: low carb, gluten free and dairy free