Coconut Mahi Nuggets

Servings: 6 servings


  • 1.5 pounds mahi
  • 1 egg
  • 1 cup panko
  • 1/2 cup unsweetened coconut
  • 3/4 tsp salt
  • 1 tsp pepper
  • 1/4 cup extra virgin olive or coconut oil
  • lime wedges


  1. Whisk egg
  2. In a plastic container mix coconut, panko, salt and pepper
  3. Cut mahi into 1-2 inch cubes
  4. Heat oil in a large skillet pan
  5. Add mahi to egg and toss to coat evenly then transfer to coconut/panko container (repeat for about 1⁄2 mahi cubes)
  6. Once mahi cubes are in the coconut mix, place lid on container and shake to coat mahi
  7. Transfer to skillet and cook for about 2-4 minutes on each side (until crust is golden brown)
  8. Transfer to wire rack and cool
  9. Repeat for other 1⁄2 of Mahi cubes (coat in egg, then toss in the coconut/panko mix) and cook in a large skillet
  10. Serve with lime


For gluten-free option: use almond flour instead of panko.