Almond-Coconut Crusted Mahi Mahi
Mahi Mahi filets, approximately 1 lb (preferably wild caught)
Olive oil or coconut oil (to oil baking sheet with and brush fish with)
2 lemons (or Meyer lemons or tangerines), sliced thinly (I used Meyer lemons)
1/2 cup roasted unsalted almonds, very coarsely ground
1/3 cup shredded unsweetened coconut
1/4 teaspoon sea salt, or to taste
Freshly ground black pepper, to taste
Dash of cayenne, optional
2 teaspoons Swerve sweetener (or favorite sweetener equivalent to 2 teaspoons sugar)
2 tablespoons butter, melted
Preheat oven to 425 degrees F. In a medium bowl, combine all topping ingredients well until crumbly; set aside. Lightly brush a foil covered baking sheet with olive oil or coconut oil; lay lemon/tangerine slices on the baking sheet as a bed to place fish filets on; brush tops of filets with oil and sprinkle with sea salt and pepper; top with additional lemon/tangerine slices.
Place in oven and bake at 425 degrees F for 5 minutes. Remove fish from oven and flip filets over, keeping only the lemon slices on the bottom. Divide the topping evenly between the fish filets and lightly press the topping on top of the fish. Return fish to the oven and bake for an additional 5 to 10 minutes (depending on thickness). Remove fish from oven when topping is golden brown and fish is cooked (fish is cooked when it flakes easily); let sit for about 5 minutes to complete the cooking. Serve immediately.