Nut Encrusted Mahi Mahi

Even if you're not a fish lover, you've got to give this a try! I've converted a few souls over to the delightful, flaky, subtle flavor of Mahi-Mahi. How can you go wrong when you add a little mango and basil sauce (sounds over the top maybe, but it's not!)?

NUT ENCRUSTED MAHI MAHI

You could use any white fleshed mild fish. Use whatever is the economically convenient! Best prices I've found are at Costco or Winco.

4- 6 mahi mahi fillets (tilapia a good choice also)

1 1/2 cups crushed corn flakes

1 1/2 cups finely chopped macadamia, almond, walnuts, or pecans

1/8 tsp. cayenne pepper (optional)

1 egg with a splash of milk

salt and pepper to taste

olive oil for pan

1. In a shallow dish mix the corn flakes, nuts, cayenne, salt and pepper.

2. In a different shallow dish beat the egg and milk.

3. Pat each fillet dry with a paper towel. Dip in egg mixture, then roll in nut mixture until well coated.

4. Heat skillet on Medium heat, add 2-3 tsp. oil, and place fillets in pan. Cover and cook for 5-8 minutes (depends on how thick your fillets are and temp of pan) on each side. Do not overcook.

2 different sauces you can enjoy: Which one sounds good to you?

Honey Soy Glaze:

1/3 cup honey

1/3 cup soy sauce

1 tsp. dry mustard or garlic powder (pick one)

Heat in small saucepan. Boil for about 5 minutes or so to reduce.

Mango Basil Sauce

1 medium ripe mango (or 1/2 cup frozen mango, thawed- easy!) Cutting a mango can be a bugger.

2-4 tbsp. fresh basil

1 tbsp lemon juice

put all ingredients into food processor and blend thoroughly. I don't have a food processor, I use my magic bullet or my submersible hand blender in a quart sized jar.

Pour your favorite sauce over your fish and enjoy.

Tip: I made this for company and since the rest of my meal wasn't ready, I kept these in the oven on 170 until we were good to go. It didn't seem to take away from the moisture in the fish.