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Pecan-Crusted Mahi-Mahi the Easy Way

This entry is part of a series, F4F 2011»

Mahi Steak

It’s a good day when you can build a blog post the easy way. Or present a great fish dish, the easy way. I’m getting a two-fer today. Guess that makes today a great day!

One of the foodie blogs I occasionally check in with has a wonderful-looking rendition of baked mahi-mahi as a recent post. Rather than do a lot of work to test and rebuild Kate’s nice post, I’m simply going to share it with you. Enjoy the pictures too! Kate shares a very easy-to-follow photo-recipe layout.

Pecans make it Southern, in my opinion. I’d say Texan, but some folks three or four countries over, in Georgia, might take exception. Whatever style pecans turn the dish into, they certainly add a wonderful crunch and toasted nutty flavor after baking.

I haven’t tried this recipe out. But that’s simply because it isn’t Friday yet…

Enjoy the (Pecan Outside, Fish Inside) Heat!

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