Coconut Milk-Rum Sauce
1 can Coconut Milk, full fat
¾ cup Malibu Coconut Rum
2 teaspoons Honey
3 large fresh Basil Leaves
6 pieces fresh Lemongrass (about 6g)
¼ teaspoon Sea Salt
Coconut Flour Crusted Mahi Mahi
2 packages Mahi Mahi pieces from Trader Joe’s OR 6, 6oz. Mahi Mahi fillets
½ cup Coconut Flour 
2 eggs
1/4 cup water
½ to 1 cup coconut oil
Preparation
Put all ingredients in a saucepan and bring to a boil. Be very careful to not let your sauce boil over.
The coconut milk tends to bubble up easily when boiling. Then turn to low and let simmer until the rest of your dinner is ready. Stir a few times while simmering.
Remove lemongrass and basil before serving.
Rinse fish and pat dry. Beat eggs and water in a shallow dish. Put coconut flour on a plate. Dip fish in egg, then roll in coconut flour. Melt coconut oil in a large pan on the stove over high heat.
Place battered fish pieces in the pan with oil and cook until golden on each side, add more oil if needed. Place fish pieces in an oven safe baking dish, and bake at 350.
Cook Mahi Mahi pieces for 5 minutes, fillets for 10-15 minutes.
Serve fish on a bed of cauliflower rice (see past posts for recipe- probably double recipe for 6 hungry people), covered in sauce, and garnished with fresh chopped basil.
Note: I grow my own herbs in pots in my backyard, so I always have fresh herbs available for whatever I’m making.
It is easy and costs a lot less than buying herbs at the grocery store whenever you need them.
I grow basil, lemongrass, rosemary, cilantro, sage, and mint!
