16 oz fresh mushrooms, thinly sliced
1 lb Mahi Mahi cut into bite-sized pieces
4 Tbsp butter, melted
1/2 cup Panko bread crumbs
1/2 tsp ground coriander
1/2 tsp red pepper flakes
1/2 cup chopped pecans
1/2 red onion, finely diced, about 1/4 cup
palmful fresh parsley
1/2 cup Panko bread crumbs
1 Tbsp olive oil
Heat oven to 375F. Saute the mushrooms in a large skillet with just a touch of olive oil, until they release their juices. Brown them ever so slightly, and set aside in a large bowl. Mix the remaining ingredients together with the mushrooms and turn into an oiled medium casserole dish. Toss the remaining Panko crumbs with the olive oil, and top the fish mixture with the crumbs. Bake for 20-30 minutes, until bubbly, the fish is just cooked through, and the crumbs are just browned.
Cook's Note: Different fish can be used for this - I like Trader Joe's frozen Mahi Mahi pieces, which work very well indeed.
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