Pecan-Crusted Mahi Mahi

Mahi mahi is a somewhat meatier fish, yet still delicate in flavor. Paired with pecans, it makes a great fall dish.


4 mahi mahi fillets
1 cup pecans
1 egg
1/4 cup almond flour
salt & pepper to taste


Preheat the oven to 350 F.

Pulse the pecans in a food processor until they form a course crumb (not too fine, as you don’t want pecan butter!). Alternatively, you can place the pecans in a plastic bag and crush with a rolling pin or pestle.

Crack the egg in a bowl and whisk until lightly scrambled. Place the almond flour on a plate and sprinkle with salt and pepper.

Dredge each mahi mahi fillet first in the almond flour, then dunk into the egg, then dredge in the crushed pecans.

Coat a rimmed baking dish with olive oil or butter, and place the fillets on top. Bake in the oven for 20 minutes.

This is nice served with a harissa-mayonnaise.


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