Tropical Florida Coconut Crusted Grilled Mahi Mahi Recipe

Introduction

Transport your backyard kitchen straight to the sun-drenched shores of the Florida Keys with this exquisite Coconut Crusted Grilled Mahi Mahi recipe. There is something truly magical about the combination of tender, mild white fish enveloped in a golden, crispy coating of toasted coconut and panko breadcrumbs. While many versions of this dish are deep-fried, utilizing the Arteflame grill transforms it into a healthier, smoke-kissed masterpiece that retains all the crunch without the heavy oil. The flat-top griddle of the Arteflame is the secret weapon here; it allows for an even, caramelized sear that traditional grates simply cannot achieve without losing the delicate crust.

This dish strikes the perfect balance between sweet and savory, enhanced by the natural smokiness from the wood fire. Whether you are hosting a summer luau or simply looking to elevate your weeknight dinner rotation, this recipe delivers a restaurant-quality experience. The contrast between the crunchy exterior and the moist, flaky fish inside is irresistible, especially when paired with a zesty citrus salsa to cut through the richness of the coconut.

Ingredients

For the Mahi Mahi

• 4 fresh Mahi Mahi fillets (6 oz each), skin removed
• 1 cup sweetened shredded coconut
• 1 cup Panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• Vegetable oil or butter for the grill surface

For the Citrus Salsa (Optional but Recommended)

• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions

Step 1: Prepare the Station

1. Start by firing up your Arteflame grill. You want to aim for a medium heat on the flat cooktop surface.
2. While the grill is heating up, set up a standard breading station with three shallow bowls.
3. In the first bowl, mix the flour with the garlic powder, smoked paprika, salt, and pepper.
4. In the second bowl, beat the eggs until smooth.
5. In the third bowl, combine the shredded coconut and Panko breadcrumbs, mixing them thoroughly to ensure an even crunch.

Step 2: Coat the Fish

1. Pat the Mahi Mahi fillets dry with a paper towel to remove excess moisture; this helps the coating stick better.
2. Dredge a fillet in the seasoned flour mixture, shaking off any excess.
3. Dip the floured fish into the beaten eggs, ensuring it is fully coated.
4. Press the fish firmly into the coconut-panko mixture, making sure the crust adheres well to both sides. Repeat for all fillets.

Step 3: Grill to Perfection

1. Apply a generous layer of vegetable oil or butter to the flat cooktop of your Arteflame grill.
2. Place the fillets on the oiled surface. Do not place them directly over the center opening, as the high heat will burn the coconut before the fish cooks. Use the medium-heat zones.
3. Grill for approximately 3 to 4 minutes per side. You are looking for the coconut to turn a deep golden brown and the fish to become opaque and flake easily with a fork.

Step 4: Rest and Serve

1. Once cooked, carefully remove the fish from the grill using a wide spatula to keep the crust intact.
2. Let the fish rest for 2 minutes to allow the juices to redistribute.
3. Top with the fresh citrus salsa and serve immediately while the crust is at its crispest.

Tips

Grilling fish with a sugar-heavy coating like sweetened coconut requires vigilance and heat management. The most critical tip for this recipe is to manage your heat zones on the Arteflame. Sweetened coconut caramelizes and burns much faster than the fish cooks. Therefore, it is essential to cook on the outer perimeter of the flat cooktop where the heat is more moderate. If you notice the crust browning too quickly, slide the fillets further away from the center fire immediately.

Another pro-tip is to ensure your fish is dry before starting the breading process. Excess moisture creates steam between the fish and the breading, which can cause that beautiful crust to slide right off when you flip it. Finally, do not be shy with the oil or butter on the cooktop; the coconut needs that fat to fry and crisp up rather than stick to the metal. If you are unsure if the fish is done, use a fork to gently twist the thickest part; if it flakes easily, it is ready.

Variations

While the classic coconut crust is a crowd-pleaser, this recipe is incredibly versatile and can be adapted to suit various dietary needs or flavor profiles. If you find sweetened coconut too sugary, you can easily swap it for unsweetened desiccated coconut for a more savory, nutty flavor profile. For those strictly watching their carbohydrate intake or following a keto lifestyle, replace the Panko breadcrumbs with crushed pork rinds or almond flour to maintain the crunch without the carbs.

Here are a few other creative variations to try on your grill:

• The Spicy Floridian: Add a teaspoon of cayenne pepper or chili lime seasoning to the flour mixture for a kick that contrasts with the sweet coconut.
• Nutty Crunch: Mix crushed macadamia nuts or crushed pecans into the Panko mixture for an extra rich texture.
• Gluten-Free: Use gluten-free all-purpose flour and gluten-free Panko breadcrumbs; the result is virtually indistinguishable from the original.
• The Herb Garden: Mix fresh chopped parsley and chives into the egg wash for an herbaceous undertone.
• Alternative Catch: If Mahi Mahi isn't available, this crust works beautifully with Grouper, Snapper, or even thick-cut Halibut.

Best pairings

To turn this Coconut Crusted Mahi Mahi into a complete, balanced meal, you want sides that echo the tropical, fresh theme without overpowering the delicate fish. The richness of the coconut crust begs for high-acid or fresh vegetable sides to cleanse the palate. A classic pairing is cilantro-lime rice or a Caribbean-style pigeon peas and rice dish. For a lighter option, a grilled pineapple salad with red peppers and onions complements the sweetness of the fish perfectly.

Beverage pairings are equally important for the full Florida experience. A crisp, acidic white wine like a Sauvignon Blanc or an Albariño cuts through the sweetness of the coconut beautifully. If you prefer cocktails, a Mojito or a Mai Tai is a natural fit. For non-alcoholic options, fresh coconut water or a sparkling limeade brings the whole meal together. Grilled asparagus or zucchini, cooked right alongside the fish on the Arteflame, offers a convenient and healthy vegetable component.

Conclusion

Mastering this Florida Coconut Crusted Grilled Mahi Mahi on the Arteflame grill is a surefire way to impress your guests and bring a taste of the tropics to your table. The unique combination of the smoky sear from the grill and the sweet, crunchy texture of the coconut crust creates a sensory experience that standard stove-top cooking just can't match. It is a dish that looks incredibly impressive but is surprisingly simple to execute once you understand the heat management of your grill.

We hope this recipe inspires you to experiment with seafood on your plancha-style grill. The versatility of the Arteflame allows you to cook delicate items like this without fear of them falling through the grates. Gather your friends, mix up some cold drinks, and enjoy the process of cooking al fresco. If you try this recipe, don't forget to share your photos and variations with the grilling community—we love seeing how you make these recipes your own!