Florida Coconut-Crusted Grilled Mahi Mahi

Introduction

Get ready to bring the taste of Florida to your backyard with this coconut-crusted grilled mahi mahi recipe. Cooking on the Arteflame grill ensures a crispy, golden-brown crust and a juicy, flavorful interior. The high-heat sear on the center grill grate locks in juices, while the flat-top griddle finishes the fish to perfection. Serve this tropical delight with fresh citrus salsa and grilled veggies for an unforgettable meal.

Ingredients

• 4 mahi mahi fillets
• 1 cup shredded coconut
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (optional)
• 2 eggs, beaten
• 2 tablespoons melted butter
• Fresh lime wedges for serving

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Let the grill heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Prepare the coconut crust

1. In a shallow dish, combine shredded coconut, panko breadcrumbs, salt, black pepper, paprika, garlic powder, and cayenne pepper.

Step 3: Coat the mahi mahi fillets

1. Dip each mahi mahi fillet into the beaten eggs.
2. Press the fillets into the coconut mixture, ensuring an even coating.

Step 4: Sear the fillets on the center grill grate

1. Add a tablespoon of melted butter to the center grill grate for extra flavor.
2. Place the fillets on the center grill grate and sear for about 1-2 minutes per side until golden brown.

Step 5: Finish cooking on the flat cooktop

1. Move the seared fillets to the flat griddle cooktop.
2. Cook for another 5-7 minutes, flipping once, until the internal temperature reaches 130°F.
3. Remove from the grill when the temperature is 15°F below the final desired temperature to allow for carryover cooking.

Step 6: Serve and enjoy

1. Drizzle with melted butter and serve with fresh lime wedges.
2. Pair with grilled vegetables or a tropical fruit salsa for a complete meal.

Tips

• Use fresh mahi mahi for the best flavor and texture.
• For extra crunch, toast the coconut before coating the fish.
• Cooking at high heat ensures a crisp crust while keeping the fish moist.

Variations

1. Spicy Coconut Mahi Mahi: Add extra cayenne pepper and a touch of hot sauce to the egg wash for more heat.
2. Citrus Zest Mahi Mahi: Mix in orange or lime zest with the coconut mixture for a bright, tangy flavor.
3. Herb-Infused Mahi Mahi: Add chopped fresh cilantro, basil, or parsley to the coconut coating.
4. Nutty Mahi Mahi: Replace half the coconut with finely chopped macadamia nuts for extra richness.
5. Asian-Inspired Mahi Mahi: Incorporate toasted sesame seeds and a drizzle of soy sauce after grilling.

Best Pairings

• Grilled pineapple salsa
• Charred asparagus with lemon
• Coconut rice
• Mango avocado salad
• Tropical rum cocktail

Conclusion

Cooking coconut-crusted mahi mahi on the Arteflame grill results in a crispy, golden crust and a moist interior. The combination of high-heat searing and gentle finishing on the flat cooktop ensures perfect texture and flavor. Try different variations for new taste experiences and impress your guests with this tropical dish.