Mahimahi with pecan nut crust
Serves 2, but doubles or triples easily
1 10-ounce mahimahi fillet (1 inch thick), skinned, halved crosswise
1/2 cup fresh lime juice
1/3 cup panko bread crumbs *
1/4 cup Picante Pecans, chopped
1 teaspoon minced fresh cilantro
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter,melted
*Japanese-style breadcrumbs, found in oriental section of most supermarkets
Place mahimahi in shallow dish. Pour lime juice over it and marinate 1 hour, turning fish over occasionally.
Preheat oven to 350°F. Combine panko crumbs and next 3 ingredients in small bowl. Mix in 2 tablespoons butter. Season generously with pepper. Pour remaining 2 tablespoons butter into shallow baking dish. Remove mahmahi from marinade and place in baking dish, turning to coat with butter. Spoon panko mixture on top of fish, dividing evenly. Press topping gently to adhere. Bake until fish is cooked through, about 20 minutes.
Transfer fish to plates and serve.