Recipe

		Macadamia Coconut Crusted Fish
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

6 pieces (about 6 oz each) skinless fish fillets, mahi mahi, or cod each about 3/4-inch thick

1 teaspoon salt

Freshly ground pepper

1/2 cup flour

1/2 cup dry roasted macadamia nuts, finely chopped

1/2 cup panko breadcrumbs

1/4 cup flaked or shredded sweetened coconut

2 tablespoons chopped fresh cilantro, chive or parsley (or a combination), optional

1/4 teaspoon ground ginger

2 egg whites (from real eggs)

2 tablespoons vegetable oil

Pineapple salsa

Lime wedges

Heat oven to 450 degrees. Pat fish dry. Sprinkle with 1/4 teaspoon salt and pepper to taste. Put flour in a shallow dish. Mix chopped nuts, breadcrumbs, coconut, herbs, and ginger in a shallow dish. Put egg whites into another shallow dish; beat lightly with a fork until frothy. Dip fish into flour then egg whites; let excess drip off. Coat fish on all sides in breadcrumb mixture. Can be made in advance and stored in refrigerator for up to 1 hour. Heat oil in large, well-seasoned cast-iron (or nonstick) ovenproof skillet over medium-high. Add fish in a single uncrowded layer (use two skillets if necessary). Cook until golden, about 2 minutes. Gently flip fish; put into oven. Cook until crisped and fish is nearly firm, 5 to 7 minutes. Transfer to heated serving plates. Serve with lime wedges and topped with pineapple relish.