Jake Rowles, Executive Chef at “The Parsons Table” in Little River, SC is on hand at ICI to show Bob his Coconut Crusted Mahi Mahi recipe.
Coconut Encrusted SC Mahi Mahi
Jake Rowles – Executive Chef at “The Parsons Table” in Little River, SC
Ingredients
- COCONUT
- ENCRUSTED SC
- MAHI MAHI
- FLOUR
- EGG WASH
- COCONUT FLAKES
Procedure:
- SEAR 2 MIN EACH SIDE
- FINISH IN OVEN AT 350
- DEGREES 15 MIN
BERRY CITRUS GLAZE
- 1 CUP SC STRAWBERRY
- 1 CUP BLUEBERRY
- 1 CUP BLACKBERRY
- 1 CUP STRAWBERRY DAQUIRI
- 1 CUP ORANGE JUICE
- ½ SUGAR
- 1 TSP GROUND GINGER
- 1 TSP VANILLA
- 1 LIME ZESTED/ JUICED
- 1 LEMON ZESTED/ JUICED
- 1 ORANGE ZESTED JUICED