Delicious!

I made the Pine Nut Crusted fish for dinner on Monday night along with a Greek Rice Pilaf adapted from my other Moosewood Cookbook - Moosewood Cooks at Home. Both were absolutely delicious. The fish had such a lovely flavor, with a crispy exterior and moist flaky interior. We also used tilapia. I was hoping to use Mahi Mahi, but they only had steaks and those didn't look very good. I didn't have any of the issues you had with the exterior over-cooking before the center cooked through. I followed the recommendation for 4 mins per side on medium and it worked out perfectly. . . so, I'm not sure what happened with yours. Maybe they were just too thick.
The pilaf I made went along perfectly with the fish. Plus it took care of both the veggie and starch portions of the meal, which always makes me happy when I can make fewer dishes (and Dan, when he has fewer dishes to wash!). It was so good that I'm going to post it here so you can try it. Since I changed a few things, I think it's ok for me to post it (that's what I see in other cooking blogs).

Greek Rice Pilaf - adapted from Moosewood Cooks at Home

1 large onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh mint (or dried)
Fresh ground pepper to taste
5 oz. frozen spinach (you could use fresh, that's what the recipe called for, but I only had frozen)
juice of one lemon
4 cups cooked rice
1 cup frozen peas
1 tablespoon dried oregano
1 teaspoon dried dill
crumbled feta cheese

Saute onions in oil on medium heat until softened. Add garlic, mint, and pepper and saute for 2 more minutes. Stir in frozen spinach, saute until thawed. Then add lemon juice, rice and peas. Add dill. Cover and cook for a few more minutes, stirring occasionally until veggies are hot. Add salt to taste.
Serve topped with a tablespoon or so of feta.

I made it with brown rice I had just cooked, but in the future I may try making it like a typical pilaf - cook onions, herbs, etc in oil, add rice, cook for a little longer, add appropriate amount of liquid to cook rice, cook for appropriate amount of time, then stir in veggis and additional flavoring when rice is nearly finished. It just takes a bit too long when you have to wait for the brown rice to cook before hand. I may try making it with pre-cooked quinoa, too.