Almond Crusted Mahi Mahi with Zucchini Coins

I know I have mentioned this already, but we love seafood at our house. I have been trying to  branch out from the same-old same-old, so when I saw Mahi Mahi on sale at the store I knew I had to get it.

I have never cooked Mahi Mahi before, so I went to my go to guy: Alton Brown. The original recipe calls for Macadamia Nuts, but I didn't have them, so I used almonds instead. It turned out great, and I think I need to buy Mahi Mahi more often. This is a great light summer recipe too!

I paired the Mahi Mahi with zucchini coins pan fried in olive oil, salt and pepper.

Almond Crusted Mahi Mahi
adapted from Alton Brown

5 ounces (about 1 1/4 cups) coarsely ground almonds
1/2 cup panko (Japanese-style bread crumbs)
2 tablespoons all-purpose flour
1/4 cup butter, melted
Vegetable oil, for brushing foil
4 (6 to 8-ounce) mahi mahi fillets
Kosher salt and pepper
2 tablespoons coconut milk

Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.

Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.

Remove from the oven and allow to stand 10 minutes before serving.