This recipe is based on a Mahimahi with macadamia nut crust recipe found on epicurious.com, but with some modifications, most notably that I didn't use macadamia nuts, but almonds instead. Here's how I did it:

Ingredients
2 mahimahi fillets, skinned
1/2 cup freshly squeezed lime juice
1/3 cup panko (japanese breadcrumb)
1/4 cup blanched, toasted and chopped almonds
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
4 tablespoon (1/2 stick) unsalted butter, melted

Preparation
Preheat oven to 350 degrees Farenheit (180 degrees Celsius)

Squeeze juice out of two limes (or enough to make about 1/2 cup), and pour over fillets in a shallow bowl, to cover (almost). Let marinate for 1 hour, turning occasionally.

Meanwhile, boil some water and blanch the almonds in it. This will only take about 20 seconds. Run the almonds under cold water to cool, then slip them out of their skins by pinching between thumb and forefinger. Lay them on paper towels to dry.

Toast almonds, either in the oven or in a dry skillet (my preferred way).

Now you can chop the almonds to your desired level of fineness. I like mine a little coarse, because they add texture to the crust. You could also do this in a food processor, but the amount of almonds is small enough that it's not worth it to me. Plus, it's always good to practice your knife skills.

Mix almonds with the rest of the crust ingredients: panko, minced garlic, salt and minced cilantro.

Melt 1/2 stick of butter. Pour half over the crust mix and stir to incorporate, then season liberally with freshly ground pepper.
Pour the other half into a shallow baking pan.

Lift fillets from marinade and place in the baking pan, turning to coat. Spoon mixture over fillets and gently press down to adhere.

Put pan in the oven. Although the recipe called for 20 minutes, it was closer to 30 minutes for me in order for the fish to become fully cooked (160 degree internal temperature).

Lift with a spatula, place on a plate and serve immediately!

Here I served them with a very simple side of peas with bacon and onions.
They were yummylicious! The citrus flavor from the lime juice marinade comes through in an especially pleasing way, as part of the flavor of the fish rather than a sauce that sits "on top" of it, if it makes any sense. All in all, it's a pretty easy and quick recipe to make that will impress!

Recipe Source: www.flickr.com/photos/ilmungo/60154234/