Nut-crusted Yellowtail Snapper with Mango-Butter Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 4 servings rice hot cooked
• 1 large eggs 
• 0.5 cup flour all-purpose
• 4 servings green onions sliced
• 1 cup macadamia nuts 
• 4 servings mango-butter sauce 
• 0.3 cup olive oil divided
• 1 cup panko bread crumbs (Japanese breadcrumbs)
• 0.5 teaspoon salt 
• 24 ounce yellowtail snapper fillets white firm

Equipment

• food processor
• bowl
• frying pan
• whisk

Directions

1. Pulse nuts in a food processor until finely ground.
2. Add panko, and pulse until combined.
3. Place mixture in a shallow bowl.
4. Place flour in a shallow dish.
5. Whisk egg in a medium bowl.
6. Sprinkle fish with salt and pepper. Dredge in flour, shake off excess, and dip in egg. Dredge fish in nut mixture, coating completely.
7. Heat 2 tablespoons oil in a large, heavy skillet over medium heat.
8. Add 2 fillets; cook 3 minutes on each side or until golden. (If nuts brown too quickly, reduce heat.) Repeat with remaining 2 tablespoons oil and fish. Divide rice and fish fillets among 4 serving plates. Top with Mango-Butter Sauce, and sprinkle with green onions.