Coconut Crusted Mahi-Mahi With Pineapple Beer Butter Sauce Recipe

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.

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Prep Time 20

Cook Time 15

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

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.
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.
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.
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.
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.