1/3 cup toasted Fisher® Chef’s Naturals Sliced Almonds, divided
2 tablespoons olive oil, divided
1 teaspoon balsamic vinegar
2 cloves garlic
3/4 teaspoon salt, divided
1 pinch ground red pepper
1 pound mahi mahi fillets, thawed
Combine roasted red peppers, ¼ cup almonds, 1 tbsp. olive oil, balsamic vinegar, garlic, ½ tsp. salt and red pepper in a food processor or in the carafe of a blender. Puree until smooth; set aside.
Heat remaining 1 tbsp. oil in a large non-stick skillet over medium-high heat until hot. Season fish with remaining ¼ tsp. salt and place in skillet, skin side down. Cook for 2 minutes and turn. Cook for an additional 2 minutes or until fish is cooked through. Place skin side down on a serving plate and top with red pepper sauce and remaining 4 tsp. almonds.