Kona Coast Mahi Mahi
|Lime ginger butter sauce||1⁄2 Cup (8 tbs)|
|Mahi mahi fillet||1 1⁄2 Pound|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Macadamia nuts/Sea bass / halibut / perch / pacific barracuda fillets||3⁄4 Cup (12 tbs), finely chopped|
|Vegetable oil||2 Tablespoon|
Prepare Lime-Ginger-Butter Sauce; set aside.
Rinse fish; pat dry with paper towels.
Cut fish into 4 equal portions.
Season with salt and pepper.
Lightly coat with flour; gently shake off excess flour.
Pour nuts into a shallow dish.
In another shallow dish, beat together egg and water.
Dip flour-coated fish in egg mixture, then roll in nuts until evenly coated on both sides.
Heat butter or margarine and oil in a large skillet.
Add fillets; over medium-high heat, pan-fry 3 to 4 minutes on each side until outside is browned and fish tests done.
Arrange on a platter.