Hatch Chile Pecan Crusted Fish

2 fillets fresh fish

½ c. ground Melissa’s Red Hatch Chile Pecans

1 T. freshly grated Parmesan cheese

2 T. melted butter

1 clove garlic, minced

Salt and pepper to taste

Preheat oven to 400° F.

Rinse fish and pat dry. Combine remaining ingredients (I use a Ninja Mini Chopper for this. It makes it so easy, and everything is mixed thoroughly. Honestly, I would be lost without it). Place fish fillets in a baking dish, mound filling on top of each, covering completely and bake 10 to 15 minutes (depending upon your choice of fish and thickness). Serve.