Kristine Kidd

Mahi Mahi with Pecan Crust

Preparation info

  • Difficulty

    Easy

  • Makes

    4

    Servings

Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

Fragrant nuts ground with a hint of lemon and a knob of butter form a crunchy, slightly sweet crust on the fish. Complete the meal with brown jasmine rice and a green vegetable.

Ingredients

  • Olive oil
  • Mahi mahi fillets, 4 (6 oz/185 g each)
  • Kosher salt and freshly ground pepper
  • Pecan halves or pieces, 1 cup (4 oz/180 g)
  • Fresh flat-leaf parsley, 2 tablespoons chopped
  • Lemon zest, 1 teaspoon finely grated
  • Butter, at room temperature, 2 tablespoons

Method

  1. Preheat the oven to 350°F (180°C). Brush oil over a small rimmed baking sheet and place the fish on the sheet. Brush the fish with olive oil and sprinkle with salt and pepper.
  2. In a processor, combine the pecans, parsley, and lemon zest. Process to grind finely. Add the butter and blend until the mixture starts to cling together. Spoon the nut mixture onto the top of the fish fillets, pressing to adhere. Roast the fish until it is almost cooked through, about 12 minutes.
  3. Position a rack so the fish will be 4 inches from the heat source, and turn on the broiler. Broil the fish until the nuts brown, watching carefully, about 4 minutes. Transfer the fish to 4 warmed plates and serve right away.

© 2013 All rights reserved. Published by Weldon Owen.