Coconut Crusted Mahi Mahi

Coconut Crusted Mahi Mahi

4.6 of 5 (15)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 272.3
  • Total Fat: 10.1 g
  • Cholesterol: 186.7 mg
  • Sodium: 776.2 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 3.3 g
  • Protein: 26.0 g

View full nutritional breakdown of Coconut Crusted Mahi Mahi calories by ingredient
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Quick and delish - Just add steamed veggies or a spinach Salad Quick and delish - Just add steamed veggies or a spinach Salad
Number of Servings: 4


    12 oz Mahi Mahi
    1 cup finely chopped coconut
    2 eggs
    .5 cup whole wheat flour
    Salt, Pepper, Cayeen Pepper (To taste)


Preheat Oven to 375
Spray a baking Sheet with Pam
Cut Mahi Mahi into 4 equal serving pieces (3 oz. each)
In a bowl or plastic bag, Mix Flour, salt and both peppers until evenly blended.
In bowl, lightly mix 2 eggs
Place chopped Coconut on a paper plate
Dredge fish in flour mixture to cover.
dip Fish in Egg and then the coconut to cover (may need to press down a bit)
Place on Baking Sheet and spry tops lightly with more PAM. Bake until fish flakes easily with a fork and coc0nut is golden

Number of Servings: 4

Recipe submitted by SparkPeople user WIZ1963.


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Member Ratings For This Recipe

  • Incredible!
    2 of 2 people found this review helpful
    YUMMO!!! Ok I changed a few things... I added a little season salt and pepper to the flour, coconut mix and to the egg I added a little vanilla rum. I live in the Caribbean so I used some of the local rum, as well as local coconut and mahi. EXCELLENT!! Thanks for the recipe! - 7/13/09

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  • 1 of 1 people found this review helpful
    Looks delish, but where is all the sodium coming from? I would like to try this. - 9/3/11

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  • Incredible!
    1 of 2 people found this review helpful
    This was awesome! I used paprika instead of cayenne pepper. I don't have a DH; but I had to share with my cats! LOL....delicious, the sweet coconut flavor is paired well with the fish. I had steamed green beans as my veggie.
    - 1/15/10

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  • Incredible!
    1 of 1 people found this review helpful
    I made this tonight and it was wonderful. It was the first time we had mahi mahi and I'm not a fish lover but this was fantastic. The only change I would make is to use less flour, eggs and coconut. There was a lot left over after dipping, maybe half those ingredients. Thanks so much for sharing. - 4/13/09

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  • Decadent and quick to make! My cooked it at 350 for 6 minutes on each side, so it wasn't overcooked. Will be making this again! - 10/4/13

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  • This recipe is excellent and will be in our rotation. Everyone enjoyed it, thank you so much! - 9/18/13

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  • Made this tonight minus the cayeen pepper and it was amazing! Thanks for sharing. - 9/16/11

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  • my husband and i liked this recipe and we will make it again! its something that i can make after a hard day at work! :D - 3/5/11

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  • This is delicious! It's restaurant quality and easy to make for one or a crowd. Really impressive for guests, too. I mainly cook for one so buy individual frozen mahi fillets. They thaw quickly and the coconut freezes well so I can make this delicious dish any time. - 10/13/10

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  • yum yum yum!!! didnt have cayenne, but paired the mahi with a stir-fry of veggies that i put in a carribean jerk sauce! gotta love sweet n spicy!! - 9/14/10

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  • Made this tonight it was awesome! I skipped egg and flour step (too lazy) and added some nutmeg to the coconut (instead of cayenne). I will definitely make again. This reminded me of many meals in Barbados. :D - 9/12/10

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  • This made a delicious dinner entree! - 8/16/10

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  • Fantastic! Quite possibly the best thing to happen to fish since fins! This is going to be my new “go to” recipe and I can’t wait to try this on shrimp. THANK YOU for sharing this. - 4/21/09

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  • I made this earlier in the week. Made enough for 3 meals. I am so glad I did. This was fabulous!!!! - 3/18/09

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  • Was very tasty, DH enjoyed it also. I didn't chop my coconut and it was a little too much. I would make again, but would try to find unsweetened cocconut and chop it up real fine. - 2/1/09

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