Cashew Crusted Red Snapper

• 4 (8 ounce) skin-on red red snapper fillets
• 1 1/2 cups crushed cashews
• 2 eggs
• 1 cup milk
• 1/3 cup olive oil
• 2 tablespoons butter
• 1 lemon
• 2 ounces white wine
• salt and pepper
• For Coconut Rum Sauce
• 1/2 can coconut cream, such as coco lopez
• 2 tablespoons coconut rum
• 2 tablespoons white wine

1. Wash filets and dip each in egg wash (eggs mixed with milk), then roll in crushed cashews until encrusted.
2. Saute in olive oil and butter until golden brown on each side.
3. Add salt and pepper to taste, wine and lemon.
4. Finish in oven, being careful not to overcook.
5. Garnish with rum sauce, carrots and tomatoes.
6. For Sauce: Mix all ingredients in small saucepan, bring to boil and remove from heat.
7. Serve warm.

red red snapper, cashews, eggs, milk, olive oil, butter, lemon, white wine, salt, sauce, coconut cream, coconut rum, white wine

Taken from www.food.com/recipe/cashew-crusted-red-snapper-26278 (may not work)