Coconut-Crusted Mahi Mahi with Horseradish Orange Marmalade

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
210
protein 
22 g
sodium 
151 mg
carbohydrates 
14 g
fat 
7 g
fiber  
1 g
cholesterol 
86 mg
Servings 
4
Ingredients 

Horseradish Orange Marmalade
2 Tbsp cane sugar
2 Tbsp water
2 Tbsp white distilled vinegar
¼ cup diced orange slices with peel and membranes intact
2 tsp prepared horseradish

4 4-oz mahi fillets
2 Tbsp all-purpose flour
½ tsp sea salt
½ tsp ground ginger
½ tsp freshly ground black pepper
1 lg egg, beaten
½ cup toasted coconut flakes

Instructions 
  1. Preheat oven to 375F. Lightly coat a baking dish with olive oil spray.
  2. In a small pan over medium-high heat, bring sugar, water and vinegar to a boil. Add orange pieces to boiling liquid and continue to simmer until mixture is very thick and most of the liquid has been absorbed. Allow to cool. Fold in horseradish.
  3. In a small bowl, mix flour, salt, ginger and pepper. Dredge each fish fillet in flour, then egg, then coconut. Place in baking dish and bake for 8 to 10 minutes, or until fish is cooked through.
  4. Serve each fillet with 1 tablespoon Horseradish Orange Marmalade.

 

About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.