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