Szechuan Pepper‑Infused Mahi‑Mahi Crunch

Ingredients

• 450 g Mahi‑Mahi fillets
• 2 tablespoons Coconut flour
• 1 teaspoon Szechuan peppercorns, ground
• 2 tablespoons Olive oil
• 2 tablespoons Low‑sodium soy sauce
• 1 tablespoon Rice vinegar
• 1 clove Garlic, minced
• 1 teaspoon Fresh ginger, grated
• ½ teaspoon Red pepper flakes(optional)
• to taste Salt(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Pat the mahi‑mahi fillets dry and season lightly with salt and black pepper.

2. 2

   In a shallow dish, combine coconut flour and ground Szechuan pepper; dredge each fillet in the mixture, shaking off excess.

3. 3

   Heat olive oil in a large skillet over medium‑high heat; when shimmering, add the coated fillets and fry 4‑5 minutes per side until golden and the interior reaches 145°F.

4. 4

   While the fish cooks, whisk together soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes in a small saucepan; bring to a gentle boil, then reduce heat and simmer 3‑4 minutes until slightly thickened.

5. 5

   Transfer the fried fillets to a serving platter and spoon the hot soy‑vinegar reduction over them, allowing the glaze to set for a minute before serving.