Coconut-Crusted Mahimahi with Pan-Roasted Garlic, Rosemary, and Tomato Sauce recipes

Coconut-Crusted Mahimahi with Pan-Roasted Garlic, Rosemary, and Tomato Sauce recipes
13 Ingredients
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 garlic clove, smashed
  • 2 (5-to 6-ounces) pieces of skinless boneless mahimahi fillet
  • 1/4 cup all-purpose flour
  • 1 large egg, lightly beaten
  • Rounded 1/3 cup grated dried unsweetened coconut
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, smashed
  • 1/4 teaspoon finely chopped rosemary
  • 1 medium tomato, seeded and cut into 1/4-inch dice
  • 1/2 tablespoon finely chopped parsley
  • 1/2 tablespoon finely chopped chives
  • 1 tablespoon rice-wine vinegar (not seasoned)
Nutrition
854
43% daily value
2 servings
                                       
                                            low-​carb, low-​sugar, dairy-​free
     

Fat

103% 67

Saturated

84% 17

Trans

- 0

Monounsaturated

- 41

Polyunsaturated

- 7

Carbs

6% 19

Carbs (net)

- 15

Fiber

14% 4

Sugars

- 3

Sugars, added

- 0

Protein

89% 44

Cholesterol

81% 242

Sodium

9% 226

Calcium

7% 65

Magnesium

21% 89

Potassium

24% 1143

Iron

25% 5

Zinc

16% 2

Phosphorus

58% 408

Vitamin A

20% 182

Vitamin C

13% 11

Thiamin (B1)

18% 0

Riboflavin (B2)

28% 0

Niacin (B3)

87% 14

Vitamin B6

77% 1

Folate equivalent (total)

20% 80

Folate (food)

- 39

Folic acid

- 24

Vitamin B12

60% 1

Vitamin D

137% 21

Vitamin E

56% 8

Vitamin K

46% 55

Sugar alcohols

- 0

Water

- 248
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