Ingredients:
1 lb Mahi Mahi*
1 cup pecans, unsalted
1/2 cup Parmesan cheese**
1/4 tsp cumin
1/4 tsp smoked paprika
1/4 tsp black pepper, plus a little extra
1/4 tsp salt, plus a little extra
1/8 tsp turmeric, optional
2 large eggs
3-4 large limes
Olive Oil

Directions:
1. Place Mahi Mahi in a large bowl. Cover the fish completely with water, then squeeze the juice of 1-2 limes in the water. Place the spent limes in the bowl with the fish. Let sit for 10-15 mins. This will remove some of the fishiness, but also remove any additives or particles from packaging.

2. In a food processor*** chop pecans until minced. You want it to have a few coarse pieces, but be around the consistency of bread crumbs. Carefully remove nuts, and add to a shallow dish.

3. In the same shallow dish as the chopped nuts, add cheese**, cumin, paprika, pepper, salt, and turmeric (if using).

4. In a second shallow dish whisk eggs together, and set aside.

5. Remove fish from water, pat dry. Get the fish as dry as possible. Sprinkle with salt and pepper to taste.

6. Dip fish in egg mixture first, then dip in nut mixture coating both sides. Set aside.

7. Place a large pan on the stove on medium-high heat. Add enough olive oil to coat the bottom of the pan (about 2-3 tbsp). Once pan has heated place fish in pan. Fry the fish until the nut mixture has turned golden, and half the fish is cooked (about 5-7 mins). Flip, and repeat on other side. Remove, drain on paper towels, then place on plate.

Serve with limes, veggies, and side of choice.
Pairs well with pineapple salsa (mango salsa is another option)!

Notes:
*Mahi Mahi can have skin on or removed. It's personal preference. I removed the skin from mine.

**For dairy free option may sub cheese for bread crumbs (gluten-free ok!)

***If you don't have a food processor, place the nuts in a zip lock bag, paper bag, flour/nut sack. Beat the nuts with a mallet, heavy bottom pot, or rolling pin.