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.

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Join Steve Starling where he explores a great fish market in London.

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1 lb. Salmon Fillets
1 Bunch of Dill
1 Lemon
Seasoning of Choice
1 12" Cedar Plank

{Optional Butter Sauce}
1/2 Cup Butter
1 Tablespoon Capers, chopped
1 Shallot, chopped
1 Clove Garlic, chopped
4 Spring Dill, chopped
1 Tablespoon lemon juice

Prep Cedar Plank
You can purchase a cedar plank at any kitchen supply store for around $12 but I picked up a 5' untreated cedar fence plank at Home Depot. Wash plank and soak in water for 3-4 hours. Plank will float so weigh it down with a heavy pot.

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As fish has such a small amount of connective tissue, it requires very little cooking. If it is overcooked, the flakes fall apart and the fibers become tough, dry and tasteless. There are several ways of cooking fish, but the cooking process should, in general, be short and gentle. Although fillets are more popular, most cooks agree that fish on the bone - as with meat - has more flavor.

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Grilling is a delicious and easy way to quickly cook fish without adding more than a tiny bit of extra fat! In France, this is often greatly improved by adding herbs to the side of fish that is being grilled while you are cooking the fish. In other words, you actually grill the herbs along with the fish.

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