Title: Coconut crumbed dolphin with mango and basil sauce
 Categories: None
      Yield: 4 -6
 
      2 lb Mahi-mahi fish fillets;
           -skinned and boned
           Flour
      2    Eggs
           Oil; light, peanut?
      1 c  Bread crumbs
      1 c  Dessicated Coconut

MMMMM---------------------------SAUCE--------------------------------
      2    Mangoes skinned and flesh
           -removed
      2 tb Brown sugar
      2 tb Chopped fresh basil-use thai
           -basil if you can get it
      1    Clove garlic
           Splash white wine -1/4 cup
           -?- Vermouth ? Midori ? I
           -Digress here !
           Ground black pepper to
           -season and a touch of soy
           -sauce
           Finely chopped habanero
           -chile
 
  Twas Offered From the Land of Oz
  
  Oopps {Insert Finely chopped Hab here} nearly forgot . WHip me Process
  Sauce ingredients till smooth -Set aside. flour fish. combine crumbs
  and Coconut. Dip fish in beaten eggs and coat with crumb mixture
  ~press crumbs into fish. chill fish for 1 hour to set coating.
  shallow fry 2 min each side drain and drizzle with sauce. now i would
  put some sauce around the fish and run a circle of Coconut milk/cream
  around the outside and do that swish Knife thing to make it look
  pretty .But then again i would also soak my dessicated Coconut in the
  Coconut milk/or cream for an hour to give more flavour .,and also
  whip a bit of candied Ginger into the sauce ,not much ,just a hint .
  But then again you probably would do much the same....... serve with
  ,well i'll let you work on that.