Candied Bacon Sriracha Mahi Mahi with Avocado Puree and Caramelized Pineapple Salsa
Rated 5.0 stars by 1 users
Category
Moderate
Cuisine
American
Servings
2-4
Prep Time
30 minutes
Cook Time
10 minutes
Chef Tony shares a show stopper of a seafood main dish for when you're pulling out all the stops for dinner. Our Candied Bacon Sriracha blend provides the perfect sweet heat with this fresh white fish - and the puree and salsa instantly elevate the dish. Watch the recipe video below!
Author:Chef Tony Reed
Ingredients
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2 Mahi Mahi Filets (6 oz each)
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1/2 cup Unsweetened Flake Coconut
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1/2 cup Panko Breadcrumbs
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1 Tbsp Spiceology Candied Bacon Sriracha blend
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1/2 tsp Salt
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1/2 cup All-Purpose Flour
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1 Egg
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2 Tbsp Coconut Milk
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2 Tbsp Coconut Oil or Neutral Oil
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Avocado Purée (for plating), as needed Caramelized Pineapple Salsa, as desired
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Caramelized Pineapple Salsa, as desired
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2 Avocados, Pitted and Ripe
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1 Tbsp Spiceology Guac N Roll blend
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Salt to taste
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Water for desired consistency (1 Tbsp at time)
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2 Tbsp Olive Oil
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2 Garlic Clove
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½ tsp Spiceology Citric Acid to prevent oxidation
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1 cup Pineapple, Diced
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1/4 cup Red Onion, Minced
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3 Tbsp Cilantro, Chopped
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1 Jalapeno, Minced
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2 Tbsp Spiceology Smoky Honey Habanero blend
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1 Lime, Juiced
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Salt to taste
For the Mahi Mahi
For the Avocado Puree
For the Caramelized Pineapple Salsa
Directions
For the Avocado Puree:
Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor. Add lime juice, olive oil, Spiceology Guac & Roll blend and salt.
Blend until smooth, adding water or stock a little at a time until you reach your desired consistency.
Pour into a bowl and fold in Spiceology Citric Acid to prevent oxidation.
For the Caramelized Pineapple Salsa:
In a small mixing bowl, add diced pineapple and toss with Spiceology Smoky Honey Habanero blend.
In a dry pan or on a grill, lightly char the diced pineapple for 3-4 minutes until caramelized. Mix with red onion, jalapeño, lime juice, cilantro, and a touch more Spiceology Smoky Honey Habanero blend. Season with salt and set aside.
Set up your Breading Station & Cook
Prepare three shallow bowls: Bowl 1: Flour and Spiceology Candied Bacon Sriracha Blend Bowl 2: Whisk egg and coconut milk together Bowl 3: Mix panko, shredded coconut, Spiceology Candied Bacon Sriracha, and salt
Coat the Mahi Mahi, dredge each fillet in flour and shake off the excess, dip into the egg mixture until coated and then back into the flour, finally press into the coconut-panko mixture firmly for a complete crust.
There are a couple of ways to approach the frying (dropped into a table top fryer at 375 until golden brown and 125 degrees internal temp), if you don't have a fryer at home pan frying is great to. Heat coconut oil in a skillet or flat top griddle over medium heat.
Fry fillets for 3–4 minutes per side until golden-brown and cooked through.
Adjust heat as needed to avoid burning.
Let rest for 2 minutes before plating.
Serve over avocado purée with a side of charred pineapple salsa and enjoy.
