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Coconut-Crusted Mahimahi with Pan-Roasted Garlic, Rosemary, and Tomato Sauce recipe | Epicurious.com Coconut-Crusted Mahimahi with Pan-Roasted Garlic, Rosemary, and Tomato Sauce

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 1 garlic clove, smashed
• 2 (5-to 6-ounces) pieces of skinless boneless mahimahi fillet
• 1/4 cup all-purpose flour
• 1 large egg, lightly beaten
• Rounded 1/3 cup grated dried unsweetened coconut
• 1/4 cup extra-virgin olive oil
• 1 garlic clove, smashed
• 1/4 teaspoon finely chopped rosemary
• 1 medium tomato, seeded and cut into 1/4-inch dice
• 1/2 tablespoon finely chopped parsley
• 1/2 tablespoon finely chopped chives
• 1 tablespoon rice-wine vinegar (not seasoned)

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