Friday Funday, October 23, 2020
Coconut crusted & baked Mahi Mahi served with an avocado compound butter and a tropical salsa. Comes with cilantro rice, black bean salad & lime slaw.
- Pan Mahi Mahi
- 1 plastic-wrapped roll of compound butter
- 12 oz. salsa
- 1 pan rice
- 1 container salad
- 4 oz. dressing
- Preheat oven to 350. Add 1-2 tablespoons of water to pan of rice and recover. Once oven is up to temp add covered pan of rice. Cook 5 minutes then add uncovered pan of fish to oven. Continue cooking both until intenal temperature of 165 for rice and once breading is golden and fish is up to 145 degrees. When you take fish out of the oven put a slice of compound butter on top of the hot fish to melt.
- Toss salad with as much dressing as desired.
- Divide and fish and rice onto dinner plates, top fish with salsa. Serve bean salad and slaw in ramekins, small bowls or plates on the dinner plate or on the side.