Crispy Coconut-Crusted Mahi Mahi with Ginger-Sesame Zucchini Noodles

Ingredients

• 2 fillets (6 oz each) mahi mahi
• 1/2 cup unsweetened shredded coconut
• 1/4 cup almond flour
• 1 large egg
• 1 TBS avocado oil
• 2 medium zucchinis, spiralized into noodles
• 1 TBS toasted sesame oil
• 1 tsp freshly grated ginger
• 1 clove garlic, minced
• 1 TBS soy sauce (or tamari for gluten-free)
• Salted Perfection Key West Select Blend to taste
• Fresh lime wedges for serving

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper. You’re gonna finish the mahi mahi in the oven so it stays juicy and crispy – no soggy business here.
2. In a shallow bowl, mix the shredded coconut and almond flour. In another bowl, whisk the egg until smooth.
3. Pat the mahi mahi fillets dry with paper towels. Dip each fillet first into the egg, then press firmly into the coconut-almond mix, coating both sides evenly. This is your crispy armor, capisce?
4. Heat avocado oil in a large oven-safe skillet over medium-high heat. When it’s shimmering, lay the fillets in and sear for about 2 minutes per side until golden brown.
5. Transfer the skillet to the preheated oven and bake for 6-8 minutes or until the fish flakes easily with a fork.
6. While the fish’s doing its thing, heat sesame oil in a separate pan over medium heat. Add garlic and ginger, sauté for 30 seconds until fragrant – don’t burn it, we ain’t making ashes here.
7. Toss in the zucchini noodles, soy sauce, and a pinch of Salted Perfection Key West Select Blend. Stir-fry for 2-3 minutes until just tender but still got some crunch. Remember, no mushy noodles!
8. Plate the zucchini noodles, place the crispy mahi mahi on top, and hit it with a squeeze of fresh lime juice. That citrus zing ties the whole joint together.
9. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!