Coconut Crusted Mahi Mahi 5/23/2012

3 Mahi Mahi (6 oz. each)
2 cups Shredded Coconut

1 cup Flour
1 cup  blended whole eggs
To Taste- Salt and Pepper

2 cup Orange Juice
1 cup Thai Chili Sauce
1/4 cup Crab Meat
1/2 cup Olive Oil

1 cup Cooked Calrose Rice
2 tbl. Pina Colada Mix
1/4 cup Water

For Mahi Mahi Breading:

Season Mahi Mahi with salt and pepper. Dip into flour. Dip into egg.
Finish and dip in shredded coconut.

For Orange Chili Crab Broth:

Add orange juice into a pot or sauté pan. Reduce orange juice by half. Add in Thai Chili Sauce. Bring to a boil and adjust seasoning. Add crab meat at end right before serving.

For Calrose Rice:

Add calrose rice to sauté pan with tablespoon of hot olive oil. Add in pina colada mix and 1/4 cup of water. Season with salt and pepper and serve.

For cooking the Mahi Mahi:

Add olive oil to sauté pan and get nice and hot. Add in Crusted Mahi Mahi. Cook for about 2-3 minutes on each side and serve.