Pecan Encrusted Mahi with Pecan Crab Relish
- 1 cup chopped pecans
- 1 cup egg wash
- 1 cup flour
- 4 Mahi filets
- 2 oz. clarified butter or oil
Dredge fish in flour, egg wash and pecans. Saute 3 minutes on each side over medium heat. Finish in oven until done. (Pre-heat oven to 350 degrees) Arrange fish on plate with lemon butter sauce, spoon relish over the fish.
Lemon Butter Sauce
- 1 pint consommé
- 1/8 cup tomato juice
- 1/3 cup lemon juice
- 1 t Worcestire sauce
- ¼ lb. butter
- ¼ lb. flour
In a pot, melt butter. Add flour, stirring constantly for 5 minutes. Add consommé, lemon juice, tomato juice and Worcestire sauce. Stir until smooth, simmer for 30 minutes.
Yield 1 pint.
Pecan Crab Relish
- ¼ cup diced red pepper
- 1 minced shallot
- 1 chopped green onion
- 1 t olive oil
- 1 t lemon juice
- ½ lb. crabmeat, picked over for shells and cartildge
- ½ cup toasted pecans
In a small bowl combine pecans, red pepper, shallots, green onions, olive oil, lemon juice, and crabmeat; season to taste with salt and pepper.
Arrange fish on plate with lemon butter sauce, spoon relish over the fish
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