2 8- to 10-ounce Mahi-mahi fillets
2 tablespoons honey mustard dressing
3 tablespoons chopped pistachios
1 tablespoon panko Japanese-style
For Tart Cherry Reduction
1/2 cup tart cherry juice (organic is preferred)
2 tablespoons sugar
2 tablespoons wine vinegar
1 tablespoon lime juice
1 tablespoon corn starch
Combine 1/2 cup tart cherry juice, sugar, wine vinegar, and lime juice in a saute pan. Bring all ingredients to a simmer and thicken with corn starch slurry (1 part corn starch to 2 parts water). Simmer and reduce liquid to desired consistency. Keep warm until ready to serve.
Coat each mahi fillet with honey mustard dressing. Combine chopped pistachios and Panko breadcrumbs in a bowl and press nut mix into fish to cover.
Bake mahi in preheated 350-degree oven until it just begins to flake (about 12-15 minutes depending on the thickness of fish). Put 1 tablespoon of reduction on the plate, place fillet on the reduction, and garnish with reduction drizzled on top of the fillet, and with chopped parsley
Thanks to the Big Game Fishing Journal and contributing chef George Gyftakis for this wonderful recipe!