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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Now that you have caught your dream fish, do you know how to clean?

Good job. You must be so proud of yourself. You have just landed the biggest fish of all. How do you clean it? You certainly don't want those ugly fish scales all over your wife's clean kitchen. Now… what to do. What about cleaning the fish before you leave your fishing spot.

You will need a great knife to start with-a fish fillet knife. Spread out some old newspaper. Use a fish scaler or knife and work against the grain of the scale. Once all the scales are removed, you can toss the newspaper and rinse the fish.

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