Then I started experimenting with my preparation...like when I dredge it in a seasoned flour and pan frying it and topping it with a lemon butter sauce or when I baked it with a matecumbe sauce.
But then I decided to make them as fish sticks....and add coconut and bread crumbs...and bake them.
I must tell you that I’ve never had fish sticks before. They never really appealed to me, but I like do like chicken tenders and how you can dip them into different sauces. And I have some banana ketchup in the refrigerator.
Yields 4 servings
4 mahi mahi fillets (about 6 oz each), cut into strips
1/2 cup gluten free breadcrumbs
1/4 cup + 1 teaspoon unsweetened coconut, divided
1 Tablespoon gluten free all-purpose flour
2 Tablespoons butter, melted
sea salt and pepper
1 Tablespoon extra virgin olive oil
Preheat the oven to 425°F. Line a baking sheet with aluminum foil and spray with cooking oil spray.
Place gluten free breadcrumbs, 1/4 cup of the coconut, gluten free flour and butter in a small bowl. Mix to combine.
Place the mahi mahi fillets on the baking sheet. Season liberally with sea salt and pepper. Bake for five minutes.
Remove mahi mahi from the oven and drizzle with olive oil. Dip strips in the coconut mixture and pat down lightly. Sprinkle remaining coconut on the top of each fish strip.
Place the pan back in the oven and cook for about 10 minutes, until the crust is golden and the fish flakes with a fork.
Let the mahi mahi rest for 10 minutes before serving.