Pecan Crusted, Mahi - Mahi

Picture of Pecan Crusted Mahi - Mahi, Served on a Bed of Orange, Cirus Rice

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.

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.

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.

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.

Note: Don't cook the Mahi at too high a temperature because the pecans will burn before the Mahi is cooked through.

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. Take the meat off the grill and place in a 2" deep pan large enough to hold it with a little room around the outside. Dump any leftover Mop in the bottom, add about 1/2 of the leftover reduction, and additional root beer to make up about 3/4" of liquid in the bottom of the pan. Cover tightly with aluminum foil, and place in a preheated oven preheated to 325 degrees. Cook for 3 hours, without messin' with it. The meat will be steaming, and come out real moist when it's done.

Save the rest of the root beer reduction mixture for "Root Beer Baked Beans".

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.

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