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Standing Walrus

Pecan Crusted, Mahi - Mahi

There's nothing like fresh Mahi-Mahi. When any fish is less than 24 hours old it can't be beat.

I've been wanting to make an Almond or Pecan crusted something or other for a long time, and, the opportunity arose, I just couldn't resist. The flavors and taste sensations involved in this dish were amazing, I had guests for dinner, and we all felt that this was one of the best meals I've coked in a long while.

Although I've used Mahi-Mahi in this recipe, it would work equally as well with Wahoo, Tuna, or even Chicken!

This recipe includes a recipe for an Orange Pan Sauce that's a great citrus sauce to serve with this Pecan Crusted Mahi Mahi. You could easily substitute Grapefruit, Lemon or Lime, to change it up a bit, Just be sure to test how sour the end product is, and maybe add a little honey if it's a little too sour.

For more on making an Orange Pan sauce, be sure to check out my recipe for Orange Jerked Chicken. There are a few more detailed pictures within that recipe.

I served this on top of my Citrus Rice. If you change the Pan Sauce to a different citrus, do the same thing for the citrus rice to keep the flavors flowing together.

  • 1 Small Can Frozen Orange Juice Concentrate, thawed
  • 1 Large Chipotle Chile Canned in Adobo
  • 2 Tablespoons Butt Kickin' Blacken, Jamaican Jerk
  • 2 Large Eggs
  • 1/4 Cup All-purpose Flour
  • 1 1/2 Tablespoons Butt Kickin' Blacken, Jamaican Jerk, to taste
  • 1 1/2 Tablespoons Kosher Salt
  • Vegetable Oil, for frying
  • 2 Pounds Mahi-mahi
  • 1/2 Cup Heavy Whipping Cream
  • 6 Tablespoons Butter, room temperature

1. Make the rice (without the Coconut Milk, before cooking the Mahi. When it's done, set it on a trivet, with the lid on. I use a heavy bottomed pan for rice, and it will remain hot for 30 45 minutes.

2. Place the pecans in a large plastic baggie, and crush by smacking them with either the flat side of a meat mallet, or a rolling pin. If all else fails, you could use a hammer. Set the crushed pecans aside for later.
Reducing Orange Sauce for Pecan Crusted Mahi-Mahi Picture

3. Place the orange juice concentrate, chipotle pepper, and blacken in a blender, and blend until smooth. Place this mixture into a Teflon coated fry pan, and reduce until it's almost a syrup. Set this aside while you cook the Mahi-Mahi.
Pecan Mixture for Pecan Crusted Mahi-Mahi Picture

4. Place the eggs in a medium sized bowl, and whisk until they're smooth. A teaspoon of water might help this.

Place the chopped pecans, flour, blacken, and salt in a larger bowl, and mix it up real good.

5. Place about 1/4" of vegetable oil in a fry pan, and heat to medium, about 325 degrees.

6. Cut the Mahi into serving sized pieces then dip first in the beaten eggs, then into the pecans to coat well. press the crushed pecans into the mahi to help them stick.

Ron's Note:
If you'll be serving this on top of Citrus Rice, this would be a good time to get it started.
Frying Pecan Crusted Mahi-Mahi Picture

7. Carefully place the coated Mahi into the hot oil, and cook about 5 - 7 minutes per side. The amount of time it takes to cook is based on the thickness of the meat. You can tell it's done, when you stick either your tongs, or a fork into the center, twist and peek inside to see how well it's done. If it's still pink, let it cook a little longer. The meat will also become softer and more difficult to pick up at this time. Remove the Mahi from the oil, place on a paper towel lined plate, and loosely cover with aluminum foil. Or, you can place them on a sheet pan in a 200 degree oven to hold while you cook more.

Ron's Note:
Don't cook the Mahi at too high a temperature because the pecans will burn before the Mahi is cooked through.
Finishing the Orange / Chipotle Sauce Picture

8. After you've cooked all of the Mahi, set this pan aside, and replace it with the one that is holding the reduced sauce. Heat it up, add the cream, and reduce it again. When this mixture has reduced, turn the heat off, and add the butter one pat at a time. The butter makes the sauce rich and shiny. You'll know it's thick enough when you can draw a spatula across the bottom of the pan and the sauce doesn't immediately go back to the center.

9. To Serve:

Fluff the rice with a fork, to separate the grains. Then, place the rice on a plate, the Mahi-Mahi on top, then drizzle a little of the sauce over the whole thing. Be careful not to use too much sauce, because it's flavors are extremely concentrated, and will overpower the flavor of the Mahi and Pecans.

Feedback is GREAT!

I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
  1. Whether or not you like this recipe and why.
  2. How you'd like to see it different.
  3. Suggestions for new recipes I could post.
  4. Recipes you've made using Butt Kickin' Blacken.
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Pecan Crusted, Mahi - Mahi Picture

Pecan Crusted, Mahi - Mahi

It's not just about hot. Butt Kickin' Blacken adds flavor, but if you DO want the heat, just use more.


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Leftovers would make a great sandwich the next day. Serve it either with any leftover sauce4, or a good tarter sauce, and you'll have a lunch, made in heaven.

If you like this recipe, you might also like these:

Click here to go to my recipe for Backened Mahi Mahi

Backened Mahi Mahi

Click here to go to my recipe for Grilled, Mahi-Mahi Queseillas

Grilled, Mahi-Mahi Queseillas

Click here to go to my recipe for Bacon Wrapped Mahi - Mahi

Bacon Wrapped Mahi - Mahi

Click here to go to my recipe for Jamaican Jerked, Blackened Grouper

Jamaican Jerked, Blackened Grouper

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