Coconut-Crusted Mahimahi with Pan-Roasted Garlic, Rosemary, and Tomato Sauce
['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)']
Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.
Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.
Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
Coat and cook fish: Preheat oven to 450°F with rack in middle.
Put flour, egg, and coconut in separate shallow bowls. Dredge curved side of each fillet in flour, shaking off excess, then dip floured side in egg and then in coconut. (Discard marinade.)
Heat remaining 2 tablespoons oil in an ovenproof heavy medium skillet over medium heat until it shimmers. Cook fish, coated side down, until coconut is pale golden, 30 to 60 seconds. Carefully turn fish over and transfer skillet to oven. Roast until fish is just cooked through, 6 to 7 minutes. Serve fish with sauce.◊
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