Recipe: Pecan Crusted Mahi Mahi (3)

I couldn't find the particular restaurant you mentioned but here are a couple of recipes for "pecan-crusted mahi mahi" that you can experiment with. Good luck and please share your results with us.

---

PECAN CRUSTED MAHI MAHI

1 lb Mahi Mahi filet (cut into 4 each 4 ounce portions skin off
1/2 cup pecans (chopped fine)
4 oz flour
4 fl oz egg wash (2 egg mixed with 2 tbsp of milk)

Dust each of the mahi mahi portions with the flour and then dip the portions into the egg wash and then coat with the chopped pecans. Set-aside until ready to sear.

Makes 4 (4 oz) portions
Source: Elliot's Oyster House

---

PECAN-CRUSTED MAHI MAHI

4 (5-oz) mahi filets
3/4 cup pecans
3/4 cup panko breadcrumbs
1/4 tsp brown sugar
1/8 tsp cayenne, or to taste
about 1/4 to 1/3 cup Olive oil
1 fresh mango
1 Tbsp spiced or dark rum

In a food processor, place the pecans and breadcrumbs with brown sugar and cayenne pepper. Pulse until the consistency is somewhere between fine and coarse. Pulse in enough olive oil until the crust holds together. Season to taste with salt and pepper.

Put the mahi on a buttered non-stick sheet pan and gently press the pecan mixture on top.

Bake at 425 degrees F until the fish just flakes easily with a fork. (Mahi should be cooked all the way through.)

Cut mango off of the pit and peel. Put mango flesh in the food processor with a splash or two of the rum. Warm gently while fish is cooking.

Serve mahi in a puddle of warm puree.

Serves 4
Source: Topsail Magazine, Aug. 30, 2007

---

PECAN-CRUSTED MAHI-MAHI

"This is easy and good. The fish ends up tasting like butter. I have also used this recipe with tilapia. For something different, you can cook the fish in a couple of tablespoons of oil in a skillet on the stovetop for 4 minutes on each side."

1/2 cup pecans
1/2 cup bread crumbs
1/4 cup flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1 egg
1/4 cup 2 percent or skim milk
4 mahi-mahi fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Preheat oven to 350 degrees.

Grind pecans in a food processor. Mix with bread crumbs in a shallow bowl.

Combine flour, paprika and garlic powder in another shallow bowl.

Whisk egg and milk in yet another shallow bowl.

Sprinkle fish with salt and pepper. Dredge in flour mixture, then in egg, then in pecan mixture, coating both sides. Arrange fish in shallow baking dish.

Bake 20 to 25 minutes or until cooked through.

Makes 4 servings
From: Shely McBride, Delaware
Source: Columbus Dispatch, Main Course, 2/27/2008