Almond Crusted Sturgeon

• 1/2 cup ground blanched almonds
• 1/2 cup ground toasted pumpkin seeds
• 13 cup dried fine bread crumbs, freshly made
• 1 1/2 teaspoons sweet paprika
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 tablespoon butter, melted
• 2 egg whites
• 4 6-to-8-ounce sturgeon fillets
• 1 cup diced pineapple
• 1/2 cup diced cantaloupe
• 1/2 cup diced honeydew
• 1/4 cup fresh lime juice
• 1/4 cup minced fresh mint leaves
• 1/4 cup minced fresh basil leaves

1. Preheat the oven to 350 degrees.
2. Combine the ground almonds, ground pumpkin seeds, bread crumbs, paprika, salt and pepper in a shallow pan.
3. Set aside.
4. Lightly brush a baking sheet with butter.
5. Set aside.
6. Put the egg whites in a shallow dish.
7. Beat lightly.
8. Dip each sturgeon fillet into the egg whites, then dust both sides with the ground almond mixture.
9. Place on the baking sheet.
10. Bake the fillets until cooked through, about 5 to 10 minutes.
11. Meanwhile, combine the pineapple, melons, lime, mint and basil.
12. Set aside.
13. Divide the fillets among 4 plates.
14. Garnish with fruit salad.

ground blanched almonds, ground toasted pumpkin seeds, bread crumbs, sweet paprika, salt, freshly ground pepper, butter, egg whites, sturgeon fillets, pineapple, cantaloupe, honeydew, lime juice, mint leaves, fresh basil

Taken from cooking.nytimes.com/recipes/3818 (may not work)