Coconut Pecan Crusted Mahi Mahi
400g mahi-mahi filets, divided into 4 portions
1/4 cup raw pecans, chopped
1/4 cup unsweetened shredded coconut
1/3 cup melted ghee or coconut oil
1 1/2 tsp Himalayan sea salt, divided
1/2 tsp ground black pepper, divided
Method: Preheat oven to 400-degrees.
Line a sheet pan with parchment paper.
In a small bowl, stir together pecans, coconut, melted ghee and 1/2 tsp salt. Set aside.
Season fish: Sprinkle remaining 1 tsp salt and pepper evenly over both sides of fish filets.
Lay the filets on the prepared sheet pan.
Divide coconut topping evenly between the 4 pieces of fish, pressing it down so it sticks well.
Place fish in oven and roast just until opaque - about 15 minutes (depends on thickness of filets).
Makes - 4 servings