Candied Bacon Sriracha Mahi Mahi with Avocado Puree and Caramelized Pineapple Salsa

Name: Candied Bacon Sriracha Mahi Mahi with Avocado Puree and Caramelized Pineapple Salsa
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2-4
Cuisine: American
Ingredients: 2 Mahi Mahi Filets (6 oz each); 1/2 cup Unsweetened Flake Coconut; 1/2 cup Panko Breadcrumbs; 1 Tbsp Spiceology Candied Bacon Sriracha blend; 1/2 tsp Salt; 1/2 cup All-Purpose Flour; 1 Egg; 2 Tbsp Coconut Milk; 2 Tbsp Coconut Oil or Neutral Oil; Avocado Purée (for plating), as needed Caramelized Pineapple Salsa, as desired; Caramelized Pineapple Salsa, as desired; 2 Avocados, Pitted and Ripe; 1 Tbsp Spiceology Guac N Roll blend; Salt to taste; Water for desired consistency (1 Tbsp at time); 2 Tbsp Olive Oil; 2 Garlic Clove; ½ tsp Spiceology Citric Acid to prevent oxidation; 1 cup Pineapple, Diced; 1/4 cup Red Onion, Minced; 3 Tbsp Cilantro, Chopped; 1 Jalapeno, Minced; 2 Tbsp Spiceology Smoky Honey Habanero blend; 1 Lime, Juiced; Salt to taste

Chef Tony Reed

Servings

2-4

Prep Time

30 minutes

Cook Time

10 minutes

Cuisine

American

Ingredients

blank

2 Mahi Mahi Filets (6 oz each)
1/2 cup Unsweetened Flake Coconut
1/2 cup Panko Breadcrumbs
1 Tbsp Spiceology Candied Bacon Sriracha blend
1/2 tsp Salt
1/2 cup All-Purpose Flour
1 Egg
2 Tbsp Coconut Milk
2 Tbsp Coconut Oil or Neutral Oil
Avocado Purée (for plating), as needed Caramelized Pineapple Salsa, as desired
Caramelized Pineapple Salsa, as desired

blank

2 Avocados, Pitted and Ripe
1 Tbsp Spiceology Guac N Roll blend
Salt to taste
Water for desired consistency (1 Tbsp at time)
2 Tbsp Olive Oil
2 Garlic Clove
½ tsp Spiceology Citric Acid to prevent oxidation

blank

1 cup Pineapple, Diced
1/4 cup Red Onion, Minced
3 Tbsp Cilantro, Chopped
1 Jalapeno, Minced
2 Tbsp Spiceology Smoky Honey Habanero blend
1 Lime, Juiced
Salt to taste

Directions

blank

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.

blank

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.

blank

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.