Recipe: Serves 2.
Toast 1/3 cup coconut shreds in the oven at 350 until light brown, only about 4 minutes.
Dip two 3-4 ounce fillets of Mahi Mahi into a bowl containing one egg beat with a teaspoon of freshly ground ginger and a dash of salt.
Dip the fillets into the coconut and bake at 375 until white, about 9-14 minutes.
For the rice, I just bought a package of “Ready in 90 seconds” wild rice. I hardly ever eat rice so I didnt really want to go through the long process of doing it right :). I topped it with a heaping tablespoon of Artisana coconut butter.
Mahi * A lean source of protein and vitamin B12 and E and iodine and selenium! Both of which play a key role in a healthy metabolism.
Coconut * Some avoid coconut because of the saturated fat content but I believe that in small portions it is fine. Coconut contains vitamins and minerals and fiber.
Wild rice * Has more minerals, fiber, and protein then brown rice and especially white rice!
Ginger * Has the ability to soothe the stomach and aid digestion.