Nut-Crusted Yellowtail Snapper With Mango-Butter Sauce

• 1 cup macadamia nuts
• 1 cup panko (Japanese breadcrumbs)
• 1/2 cup all-purpose flour
• 1 large egg
• 4 (6-ounce) yellowtail snapper or other firm white fish fillets
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup olive oil, divided
• Hot cooked rice
• Sliced green onions

1. Pulse nuts in a food processor until finely ground. Add panko, and pulse until combined. Place mixture in a shallow bowl.
2. Place flour in a shallow dish. Whisk egg in a medium bowl. Sprinkle fish with salt and pepper. Dredge in flour, shake off excess, and dip in egg. Dredge fish in nut mixture, coating completely.
3. Heat 2 tablespoons oil in a large, heavy skillet over medium heat. 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.

nuts, allpurpose, egg, snapper, salt, freshly ground black pepper, olive oil, rice, green onions

Taken from www.myrecipes.com/recipe/nut-crusted-yellowtail-snapper-with-mango-butter-sauce (may not work)