-recipe courtesy of The Gingerman Social Eatery, Oakville
Sunburst Mahi Mahi
6 oz. (180 g) filet of fresh mahi mahi (aka Dorado) 4 oz. (120 g) mashed sweet potato 2-3 oz. (60-90 g) sweet potato chips 2 tbsp (30 mL) coconut milk salt and pepper to season fish 1/4 cup (60 mL) panko crumbs 1/4 cup (60 mL)shredded coconut 2 tbsp (30 mL) olive oil
Mango Slaw
1 ripe mango, julienne sliced
¼ red pepper, thin sliced
¼ green pepper, thin sliced
2 tbsp (30 mL) cane vinegar
2 tbsp (30 mL) honey
juice of 1 lime
for some spice, add 1 chopped chili pepper to salsa
Combine panko and coconut. Season fish with salt and pepper and coat in coconut milk. Roll fish in crumb and coconut mixture to form a crust. Heat oil in a skillet and sautée crusted fish for one minute (until golden in colour). Flip and put in a 350F oven for 12 to 15 minutes. Warm sweet potato mash and place in centre of plate. Insert chips to form a flower petal pattern. Balance cooked fish in centre and garnish with fresh mango slaw.