Pecan Crusted Mahi with Roasted Red Pepper Coulis

This dish looks elegant, but it’s simple… and believe me, it’s super easy to prepare. I love the crunchy pecan crust, and I love that it’s achieved in the oven. Plus, I lined the baking pan with tin foil, so there was no messy pan to clean up afterwards.

You can serve the fish however you’d like, but atop the Roasted Red Pepper Coulis was fabulous. Topped with some micro greens for perfection! It’s one of my favorites.  😉

Pecan Crusted Mahi

INGREDIENTS
1 Tbsp Olive Oil
2 portions of Mahi Mahi
pinch of Salt 
1 egg, beaten
1/2 cup Pecans, crushed

METHOD
Preheat oven to 350 degrees.
Line your baking dish with tin foil, sprayed with a little olive oil.
Rinse and pat dry the 2 pieces of Mahi.
Lightly salt and set aside.
Break egg into a low shallow dish.
Add about a tablespoon of water and beat until blended.
Set aside.
Place the pecans in a low shallow dish.
Dip fish pieces into the egg to coat, and then into the pecans to cover completely.
Place on prepared baking dish and bake for 20 minutes.
If desired, turn the broiler on for a minute or two to brown the crust further…but be sure to keep an eye on it!
Serve Mahi atop Roasted Red Pepper Coulis (recipe below).

Roased Red Pepper Coulis

INGREDIENTS
2 Red Bell Peppers
1/4 cup Olive Oil
Salt and Pepper, to taste

METHOD
Preheat oven to 350 degrees.
Wash the bell peppers and place them over a low flame, either on your stovetop or bbq grill, turning frequently.
Once the pepper skin is blackened, remove from the flame and place peppers in a baking dish and bake for about 30 minutes, or until the peppers are soft.
Remove from oven and allow to cool until you can handle the pepper.
Remove the skins, they should come off easily.
Place peppers in the food processor and pulse until somewhat smooth.
Place peppers in a bowl.
Add a few pinches of salt and pepper.
Stir in the olive oil.
Taste and adjust seasonings, as needed.