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
1/4 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.