Coconut Flour Encrusted Mahi Mahi With Herb Butter Sauce

Chet and I usually go to the grocery store on Saturdays.  This past Saturday, HEB had mahi mahi on sale!!  The mahi mahi was amazing topped with the herb butter sauce.  We sauteed the asparagus with olive oil, balsamic vinegar, salt and pepper.

Coconut Flour Encrusted Mahi Mahi With Herb Butter Sauce:

2 mahi mahi fillets
1/4 cup coconut flour
1 tbsp paprika
1tbsp wildree adobo seasoning
1 tsp salt and pepper (to taste)
1 egg
lemon (optional)
3 tbsp coconut oil and 2 tbsp olive oil for frying

Set broiler to high
In a small bowl scramble egg with a splash of water
Combine 1/4 coconut flour, paprika, adobo seasoning, salt, and pepper on plate
Brush the top of the mahi mahi with egg using a basting brush (or dip mahi mahi into egg mixture)
Sprinkle flour mixture evenly onto the fish and spread it out with your hands
Heat a stainless steal pan with 3 tbsp coconut oil and 2 tbsp olive oil for frying
Cook mahi mahi face down for 6-7 minutes or until crispy brown
Flip mahi mahi over and place in the broiler on high for about 5 minutes
*You might have to cook each fillet separately depending on size of your pan

Herb Butter Sauce:

3 tbsp ghee (or butter)

2 sprigs of thyme

2 sprigs of rosemary

In a pan heat ghee and add herbs 

Let simmer for 5-10 minutes

Pour half of the butter sauce over each of the cooked mahi mahi fillets 

Squeeze lemon over top (optional....but delicious!)

Enjoy!