Macadamia-crusted Sea Bass with Mango-Lime Salsa

Ingredients

• 1 cup japanese breadcrumbs (panko)
• 0.3 cup butter 
• 2 large eggs 
• 0.5 cup flour all-purpose
• 32 ounce pacific halibut filets 
• 4 servings mango-lime salsa 
• 1 cup macadamia nuts 
• 0.3 cup olive oil 
• 0.8 teaspoon salt 

Equipment

• food processor
• bowl
• frying pan
• whisk

Directions

1. Pulse macadamia nuts in a food processor until finely ground.
2. Add breadcrumbs, and pulse 2 or 3 times or until combined.
3. Place nut mixture in a shallow dish.
4. Place flour in a shallow dish.
5. Whisk eggs in a medium bowl.
6. Sprinkle fish with salt. Dredge fish in flour; shake off excess, and dip in egg. Dredge fish in nut mixture, coating completely.
7. Heat oil and butter in a large heavy skillet over medium heat until butter melts.
8. Add fish; cook 6 to 8 minutes on each side or until golden. (If nuts begin to brown too quickly, reduce heat.)
9. Serve with Mango-Lime Salsa.