Coconut Crusted Mahi-Mahi With Pineapple Beer Butter Sauce Recipe

Coconut Crusted Mahi-Mahi With Pineapple Beer Butter Sauce Recipe | Tropical Island Delight

I made this Coconut Crusted Mahi-Mahi with Pineapple Beer Butter Sauce last night, and I swear it felt like taking a mini-trip to the tropics without leaving my kitchen.

The fish got such a lovely crust, and the sauce—rich with butter, beer, and pineapple—pulled all the flavors together in a way that surprised me. I loved how sweet notes didn’t take over, just balanced everything.

I couldn’t resist going back for seconds. If you’re in the mood for something fancy but doable, this is it—and if you love coconut-based meals, you can also enjoy this flavorful Basil Chicken in Coconut Curry Sauce for another tropical-inspired dinner.

Ingredients

Here’s what you’ll need—measurements, reasons for choosing them, and a few pro tips. I often keep similar pantry staples on hand when planning other favorites like one-pan coconut lime chicken and rice because the flavors overlap beautifully.

For the Fish

• 4 mahi-mahi fillets, about 6-oz each (skin off) — using fresh is ideal, but good quality frozen can also work if fully thawed and dried.
• 3 teaspoons of kosher salt — brings out the natural flavor without over-salting.
• 2 teaspoons white pepper — milder than black pepper, helps keep seasoning subtle.
• 2 teaspoons ground coriander — adds a citrusy, earthy warmth that complements the coconut.
• ⅔ cup all-purpose flour — helps the crust adhere, giving a base before the more interesting crust layers.
• 2 eggs + 2 tablespoons cold water — cold water keeps the egg wash from being too loose; helps binding.
• ⅔ cup toasted unsweetened shredded coconut — toasting adds flavor and keeps the crust from being soggy; unsweetened avoids overpowering sweetness.
• ⅓ cup panko breadcrumbs — for extra crunch and structure in the crust.
• 3 tablespoons unsalted butter — for searing; unsalted lets me control the seasoning better.

For the Sauce

• 4 oz Mexican beer — gives depth and a bit of bitterness to contrast sweetness.
• 4 oz pineapple juice — infuses tropical sweetness, balancing the butter and beer.
• 1 teaspoon kosher salt — to season the sauce; taste and adjust.
• 8 tablespoons cold butter — added gradually to make a smooth, rich emulsion. Keeping it cold helps prevent the sauce from splitting.

Garnish

• Fresh cilantro leaves or cilantro microgreens — adds freshness and a visual green contrast.

Note: several serving — this recipe yields about 4 servings.

Variations

If you’re exploring more creative twists for weeknight meals, you might like browsing these other dinner recipes that lean into bold flavors and easy techniques.

• Dairy-free: Use vegan butter alternatives; just make sure they behave well at moderate heat in emulsified sauces.
• Lower alcohol / alcohol-free version: Swap out the beer for a non-alcoholic beer or substitute some pineapple juice plus a splash of apple cider vinegar.
• Less sweet: Use unsweetened pineapple juice; reduce or omit any extra sweet sauces or sides.
• Flavor enhancements:
  
  • Add a pinch of smoked paprika or mild chili flakes for a smoky or spicy twist.
  • Zest of lime in crust or sauce brightens flavors.
  • Swap cilantro garnish for basil, mint, or even chopped green onions for different herbal notes.

Cooking Time

• Prep Time: ~ 20 minutes
• Cooking Time: ~ 15 minutes
• Total Time: ~ 35 minutes

Equipment you need

• Oven-safe nonstick skillet or sauté pan — for searing the fish and finishing it in the oven.
• Shallow bowls or trays (for flour, egg wash, coconut/panko mix) — keeps the breeding station organized.
• Sheet pan with rack — to chill the seasoned fish before breading so it gets a bit tacky and the crust sticks better.
• Saucepan — for reducing beer + pineapple juice and making the sauce.
• Fish spatula or wide turner — to flip the fillets gently without damaging the crust.

How to Make Coconut Crusted Mahi-Mahi with Pineapple Beer Butter Sauce?

Preparing the Fish

Pat the mahi-mahi fillets dry and season them with kosher salt, white pepper, and ground coriander. Place them on a rack over a sheet pan and chill in the fridge for 15-30 minutes to help the crust adhere.

Breading the Fillets

Set up a breading station: flour in one bowl, egg plus cold water in a second, and toasted coconut mixed with panko in a third. Dredge the fillets in flour, dip in the egg wash, then press into the coconut mixture so the coating sticks well.

Cooking the Fish

Heat unsalted butter in an oven-safe skillet over medium-high. Sear each side of the fillets for about 2 to 2½ minutes until the crust is golden. Transfer the skillet to a preheated 425°F oven and bake about 10 minutes until the fish flakes easily.

Making the Sauce

While the fish bakes, simmer the Mexican beer and pineapple juice in a saucepan until reduced to about 2 tablespoons. Remove from heat and whisk in cold butter one tablespoon at a time, keeping the heat low so the sauce doesn’t break. Add salt to taste.

Serving

Drizzle the Pineapple Beer Butter Sauce over the cooked fish and finish with a garnish of fresh cilantro or microgreens.

Additional Tips for Making this Recipe Better

• Dry the fish thoroughly before breading to keep the crust from sliding off.
• Watch the coconut while toasting—just golden, not dark, to avoid bitterness.
• Add the cold butter slowly to the sauce, whisking continuously for a silky finish.
• Use an oven-safe pan to avoid transferring the fish and risking the crust.
• Let the fish rest a few minutes before serving to keep it juicy and crisp.

How to Serve Coconut Crusted Mahi-Mahi with Pineapple Beer Butter Sauce?

• Serve over fluffy jasmine or basmati rice, or coconut rice for a tropical echo.
• Add sides like grilled pineapple, mango salsa, or fried plantains for island flair.
• Garnish with cilantro or microgreens for color, plus lime wedges for brightness.
• Use a white plate so the golden crust and vibrant sauce really stand out.

Nutritional Information

Approximate values per serving (for 4 servings):

• Calories: ~ 650 kcal
• Protein: ~ 34 g
• Carbohydrates: ~ 29 g
• Fat: ~ 44 g

Make Ahead and Storage

Storage: Cool fish and sauce separately and refrigerate in airtight containers for 1-2 days. The crust softens slightly over time.

Freezing: Freeze the cooked fillets alone (without sauce) tightly wrapped for up to 1 month. The sauce doesn’t freeze well.

Reheating: Reheat fish in the oven or air fryer at 350°F to maintain crispness. Warm sauce gently on low heat while whisking.

Why You’ll Love This Recipe

• Flavorful yet balanced: Coconut, pineapple, and beer create tropical sweetness and depth.
• Great texture contrast: Crispy crust meets tender, flaky fish.
• Quick and easy: Around 35 minutes start to finish, perfect for a weeknight or casual dinner party.
• Beautiful presentation: Golden crust and vibrant sauce look restaurant-worthy.
• Customizable: Easy to adapt for dairy-free or to adjust sweetness and spice.

Ash Tyrrell

Coconut Crusted Mahi-Mahi With Pineapple Beer Butter Sauce Recipe

I made this Coconut Crusted Mahi-Mahi with Pineapple Beer Butter Sauce last night, and I swear it felt like taking a mini-trip to the tropics without leaving my kitchen. The fish got such a lovely crust, and the sauce—rich with butter, beer, and pineapple—pulled all the flavors together in a way that surprised me. I loved how sweet notes didn’t take over, just balanced everything.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 4 mahi-mahi fillets about 6-oz each (skin off) — using fresh is ideal, but good quality frozen can also work if fully thawed and dried.
• 3 teaspoons of kosher salt — brings out the natural flavor without over-salting.
• 2 teaspoons white pepper — milder than black pepper helps keep seasoning subtle.
• 2 teaspoons ground coriander — adds a citrusy earthy warmth that complements the coconut.
• ⅔ cup all-purpose flour — helps the crust adhere giving a base before the more interesting crust layers.
• 2 eggs + 2 tablespoons cold water — cold water keeps the egg wash from being too loose; helps binding.
• ⅔ cup toasted unsweetened shredded coconut — toasting adds flavor and keeps the crust from being soggy; unsweetened avoids overpowering sweetness.
• ⅓ cup panko breadcrumbs — for extra crunch and structure in the crust.
• 3 tablespoons unsalted butter — for searing; unsalted lets me control the seasoning better.
• 4 oz Mexican beer — gives depth and a bit of bitterness to contrast sweetness.
• 4 oz pineapple juice — infuses tropical sweetness balancing the butter and beer.
• 1 teaspoon kosher salt — to season the sauce; taste and adjust.
• 8 tablespoons cold butter — added gradually to make a smooth rich emulsion. Keeping it cold helps prevent the sauce from splitting.

Method

 

1. Pat the mahi-mahi fillets dry and season them with kosher salt, white pepper, and ground coriander. Place them on a rack over a sheet pan and chill in the fridge for 15-30 minutes to help the crust adhere.
2. Set up a breading station: flour in one bowl, egg plus cold water in a second, and toasted coconut mixed with panko in a third. Dredge the fillets in flour, dip in the egg wash, then press into the coconut mixture so the coating sticks well.
3. Heat unsalted butter in an oven-safe skillet over medium-high. Sear each side of the fillets for about 2 to 2½ minutes until the crust is golden. Transfer the skillet to a preheated 425°F oven and bake about 10 minutes until the fish flakes easily.
4. While the fish bakes, simmer the Mexican beer and pineapple juice in a saucepan until reduced to about 2 tablespoons. Remove from heat and whisk in cold butter one tablespoon at a time, keeping the heat low so the sauce doesn’t break. Add salt to taste.
5. Drizzle the Pineapple Beer Butter Sauce over the cooked fish and finish with a garnish of fresh cilantro or microgreens.

Notes

• Dry the fish thoroughly before breading to keep the crust from sliding off.
• Watch the coconut while toasting—just golden, not dark, to avoid bitterness.
• Add the cold butter slowly to the sauce, whisking continuously for a silky finish.
• Use an oven-safe pan to avoid transferring the fish and risking the crust.
• Let the fish rest a few minutes before serving to keep it juicy and crisp.