Name: Coconut-Crusted Mahimahi with Pan-Roasted Garlic, Rosemary, and Tomato Sauce
Cook time: 25 min
Total time: 30 min
Yield: Makes 2 servings
Ingredients: 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)

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Coconut-Crusted Mahimahi with Pan-Roasted Garlic, Rosemary, and Tomato SauceAnna Bauer

In this simple, fresh-tasting dish, a crisp coconut coating keeps the fish moist and gives it real island flair. Chef Roxanne Russell grates and dries her own fresh coconut to get long, beautiful strands, but any grated dried coconut will do.

Recipe notes

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