First make a Medjool date paste by placing the cup of pitted Medjool dates in a glass bowl and cover with boiling water. Place plastic wrap over the bowl and allow the dates to soften for about 10 to 15 minutes. Remove the Medjool dates and purée in a food processor until smooth. You will need ¾-cup. Reserve any more purée for another use.
Preheat oven to 425°F.
Combine Medjool date paste, nuts, garlic powder and breadcrumbs in a mixing bowl, blend well.
Season fish with salt and pepper and spread Medjool date nut crust on top the fish covering the surface.