- Fish Fillet Scales (To scale fish prior to filleting)
- Poultry Shears or Seafood Knife (For cleanly cutting through the fillets without damaging them)
- Non-stick Skillet (Essential for pan roasting and avoiding sticking, especially with high-fat recipes like coconut crusted fish)
- Fish Spatula (To flip the fish easily during cooking without tearing it apart)
- Digital Kitchen Scale (For precise portioning of the Mahimahi fillets and ensuring consistent cooking sizes for even roasting)
- Cutting Board (Mesh or Silicone) (Ideal for handling fish, reducing slipping hazards while cleaning scales)
- Sturdy Bowl (For mixing the crust ingredients such as coconut flakes and seasonings before applying to the fillets)
- Mixer with Paddle Attachment (Optional) (To ensure a consistent texture for any dredging or breading mixture, although it's not strictly necessary for this recipe)
- Garlic Press (Useful for quickly mincing garlic as part of various recipes and can be included if you like to add extra garlic in your cooking process)
- Digital Food Scale (For precise ingredient measurements, which is helpful when making specific quantities or scaling the recipe up for a larger group)
- Oven Thermometer (To accurately monitor oven temperature during roasting, ensuring optimal results and safety)
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, smashed
2 (5-to 6-ounces) pieces of skinless boneless mahimahi fillet
1/4 cup all-purpose flour
1 large egg, lightly beaten
Rounded 1/3 cup grated dried unsweetened coconut
1/4 cup extra-virgin olive oil
1 garlic clove, smashed
1/4 teaspoon finely chopped rosemary
1 medium tomato, seeded and cut into 1/4-inch dice
1/2 tablespoon finely chopped parsley
1/2 tablespoon finely chopped chives
1 tablespoon rice-wine vinegar (not seasoned)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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