Macadamia-Crusted Fish with Salsa

source: Epicurious

Makes 4 servings.

2 large red bell peppers, cut into 1/4-inch pieces
1 mango, peeled, pitted, cut into 1/4-inch pieces
1 papaya, peeled, seeded, cut into 1/4-inch pieces
1 cup finely chopped fresh cilantro
1/2 small red onion, finely diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon rice vinegar
1 teaspoon finely chopped garlic
1/4 teaspoon cayenne pepper

1/2 cup all purpose flour
2 large eggs
2 cups macadamia nuts
4 6-ounce yellowtail, red snapper, or salmon fillets
2 tablespoons olive oil

 

• Combine first 10 ingredients in large bowl and stir to blend. Season salsa to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
   
• Preheat oven to 350F. Place flour in shallow bowl. Whisk eggs in small bowl to blend. Finely grind nuts in processor. Transfer nuts to another bowl. Sprinkle fish with salt and pepper. Coat fish with flour. Dip fish into eggs, then macadamia nuts, coating completely. 
   
• Heat 2 tablespoons oil in a large skillet over medium heat. Sauté fillets until golden brown, about 2 minutes per side. Transfer fillets to large baking sheet.
   
• Bake fish until just opaque in center, about 7 minutes. Divide salsa among 4 plates. Top with fish and serve.

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