Watts Tea Shop Pecan-Crusted Mahi-Mahi

1 cup panko (Japanese bread crumbs)
1 cup chopped pecans
Salt and pepper to taste
8 tablespoons olive oil (divided)
4 mahi-mahi fillets, skinned (6 ounces each and about 1 inch thick)

Preheat oven to 350 degrees.

In a small bowl, combine bread crumbs, pecans, salt and pepper. Mix in 4 tablespoons olive oil. Pour remaining 4 tablespoons oil into a small medium baking dish.

Put mahi-mahi in baking dish, turning to coat with olive oil. Spoon bread crumb mixture over fish, dividing it evenly. Press topping gently to adhere. Bake in preheated oven 12 to 15 minutes until fish is cooked through. Serve with Stir-Fried Wild Rice with Dried Cherries and Apples. Makes 4 servings.

Stir-Fried Wild Rice with Dried Cherries and Apples
1/4 cup olive oil
1/4 cup finely minced onion
1 1/2 to 2 tablespoons curry powder
2 Granny Smith apples, peeled, cored and cut into cubes
2 cups chopped mushrooms
1/2 cup sun-dried cherries
3 cups cooked wild rice (about 1 cup uncooked)
Salt and pepper to taste

In saute pan, heat olive oil. Saute minced onion and curry powder in oil until onion is translucent, 5 to 6 minutes. Add apple, mushrooms and cherries and cook until mushrooms are tender, about 5 minutes. Add cooked rice and stir-fry until rice is hot. Add salt and pepper to taste.

Makes 4 servings.

Source: Watts Tea Shop, 761 N. Jefferson St., Milwaukee