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

• 4 cucharadas de aceite de oliva virgen extra, divididas

• 1 diente de ajo, machacado

• 2 (5-to 170g ) pieces of skinless boneless mahimahi fillet

• 30g de harina común

• 1 huevo grande, ligeramente batido

• Rounded 30g grated dried unsweetened coconut

• 60ml de aceite de oliva virgen extra

• 1 diente de ajo, machacado

• 1/4 teaspoons finely chopped rosemary

• 1 medium tomato, seeded and cut into 1/4-inch dice

• 1/2 tablespoons finely chopped parsley

• 1/2 tablespoons finely chopped chives

• 1 tablespoon rice-wine vinegar (not seasoned)

Mix 2 tablespoons oil, garlic, 1/4 teaspoons salt, and 1/8 teaspoons pepper in a bowl and marinate fish in it while making sauce.

Heat oil (60ml ) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoons salt, and 1/8 teaspoons pepper in a bowl.

Mix 2 tablespoons oil, garlic, 1/4 teaspoons salt, and 1/8 teaspoons pepper in a bowl and marinate fish in it while making sauce.

Heat oil (60ml ) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoons salt, and 1/8 teaspoons pepper in a bowl.

Coat and cook fish: Preheat oven to 232°C with rack in middle.

Put flour, egg, and coconut in separate shallow bowls. Dredge curved side of each fillet in flour, shaking off excess, then dip floured side in egg and then in coconut. (Discard marinade.)

Heat remaining 2 tablespoons oil in an ovenproof heavy medium skillet over medium heat until it shimmers. Cook fish, coated side down, until coconut is pale golden, 30 to 60 seconds. Carefully turn fish over and transfer skillet to oven. Roast until fish is just cooked through, 6 to 7 minutes. Serve fish with sauce.◊

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.