If you like coconut I highly recommend this recipe.  Although I did not do this, I think a fruit salsa would be a great addition to the fish. It would mellow the coconut flavor out a bit.

Coconut Crusted Mahi Mahi with Herb Roasted Carrots

12 oz. Mahi Mahi

1 cup finely chopped coconut

1 – 1 ½ cups almond meal

2 eggs

Sea salt


Cayenne pepper

1 lime

Preheat oven to 375 degrees. Spray a baking sheet with cooking spray.  Cut fish into serving pieces.

In a bowl, whisk the eggs.  Place the almond meal on a plate. Place the coconut on a separate plate.

Dip the fish into the eggs; dredge in the almond meal, sprinkle with the sea salt, pepper and cayenne and then dredge in the coconut.

Place on baking tray; spray top of fish lightly with cooking spray and bake for 20 minutes or until fish flakes easily.

Squeeze lime over fish and serve.

While the fish is cooking start the carrots.  I started throwing things in the pan and forgot to measure any of the dry ingredients, but not to worry, just add a pinch here and there until you are satisfied.  Rosemary is a little over powering to me, so I probably added about half as much of it as the other herbs.  This recipe can be altered to include any herbs that are your favorite. The two color of carrots make this a very nice looking vegetable dish.

Herb Roasted Carrots

1 bag Trader Joe’s frozen orange & yellow carrots

Dried rosemary (to taste)

Dried onions (to taste)

Dried basil (to taste)

3 cloves minced garlic

1 Tbsp honey

Olive oil

Sea salt


Heat oil over medium-high heat.  Add garlic and sauté for about 1 minute.  Add carrots and the herbs.  Do not stir the carrots until they have browned.  Once the carrots are browned on the one side stir in the honey and then continue cooking until the carrots are tender-firm and are brown all over.