Updated: Jun 2, 2021
This baked breaded fish recipe is so unique and delicious. It is gluten free and dairy free with tons of flavors and textures. The combination of pistachio, coconut cream, and lime make a tasty and unique flavor. Best served on top of coconut rice!
The breading for the fish is so simple, it's only made of two ingredients, Rice Krispies and roasted pistachios.
Full fat coconut milk is the star of this recipe, it adds that slightly nutty flavor and creamy texture. See my Pressure Cooker Coconut Rice recipe for delicious, creamy rice that pairs perfectly with this recipe.
First step is, "Put the lime in the coconut and mix it all up!"
Roughly crush your Rice Krispies and blend your pistachios in a food processor then mix the two together to make your breading mixture. Neither need to be made find, you just want small enough chunks for it to stick to the fish.
Time to get messy! Dip the fish filets in the lime, coconut mixture, then into the breading. Be sure to coat all sides. Then sprinkle with salt and pepper to taste.
Bake for just 10-15 minutes or until fish flakes and the breading is browned and crispy. Serve with an additional lime wedge on top of coconut rice!
Ingredients 6 Mahi Mahi filets 1/2 cup pistachios measured then chopped or blended 2 cups Rice Krispies roughly crushed 1-14 ounce can full fat coconut milk (split into 1, 1/2, and 1/4 cups) 1 large juicy lime juiced (or 2 Tbsp concentrate) Salt and pepper to taste
Partially thaw the fish filets in plastic packages in room temperature water. Should only take about 15-30 minutes, never leave them longer than 2 hours. (You mainly just need to do this step in order to make it easier to get the fish out of the plastic, and so that the outer layer isn't frozen. This way the ingredients can stick to the fish.)
Preheat your oven to 450°.
Line a baking sheet with parchment paper.
Open the coconut milk and pour it into a bowl or liquid measuring cup. Whisk the milk until it is smooth. Then measure and separate it into 1 cup, 1/2 cup, and 1/4 cup (so you will be separating the whole can, but if you are slightly short, just use what is left for the 1/2 cup). The 1 cup will be used to make the rice, and the 1/4 cup will be added to the cooked rice after--see: Pressure Cooker Coconut Rice
Pour the 1/2 cup coconut milk into a pie pan or a wide bowl.
Add your lime juice to the milk and mix.
Coarsely grind the pistachios in a food processor or with a nut chopper so there are no big chunks.
Crush up your Rice Krispies in a plastic bag with a rolling pin, crush until there are no large pieces. It doesn't need to be a fine powder.
Mix together the pistachios and crushed Rice Krispies in a pie pan.
Dip both sides of each fish filet in the coconut milk mixture, then into the breading, packing it on as well as you can and place it on the parchment covered baking sheet. Repeat for the rest of the filets.
Sprinkle each filet with salt and pepper to taste.
Bake the fish for 10-15 minutes or until it flakes or reaches 145°. The time will depend on how thawed your fish was.
Serve right away on freshly made coconut rice with a lime wedge.