Coconut Encrusted Mahi Mahi, spiced Citrus Glaze, with mashed Boniato- Olivia’s

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Citrus Glaze: Yield 12 oz.
12 oz. Orange Marmalade
1 oz. Grapefruit Juice
1 oz. Key Lime Juice
1 oz. Rice Vinegar
1 tsp. Crush Red Pepper Flakes

Combine all ingredients in container and blend.

Mashed Boniato: Yield 1 portion

Red Boniatos 1.5 lbs
Heavy Cream 4 oz
Butter 2 oz
Nutmeg To Taste
Salt To Taste
Pepper To Taste

Peel Boniato’s Cut into small pieces, boil until tender ready for
mashing. On stovetop warm butter and cream. Strain potatoes mashed
until smooth. Season with salt, pepper, and nutmeg.

Coconut Crust
Shredded Coconut 3 oz.
Egg white .5 oz.
All purpose Flour 1 oz.
Salt To Taste
Pepper To Taste
Mahi filet 7 oz

Season 7 oz Mahi filet on both sides with salt and pepper. Dust fish
with flour, removing as much excess flour as possible. Dredge fish in
egg white and then bread fish with shredded coconut to cover.
Refrigerate briefly to help coating set.

In sauté pan, heat olive oil. Place coated mahi in pan and brown both
sides of filet. Remove fish from sauté pan and place on sheet tray and
bake in 350 degree oven until fish reaches internal temperature of 145
or above.
On serving plate place warm potato salad on side of plate, spoon 2 oz of
citrus glaze on other side of plate. Place finished mahi between both
resting on potato salad.