Macadamia Crusted Yellowtail with Mango-Papaya Salsa
large red bell peppers
cut into 1/4-inch pieces
peeled, pitted, cut into 1/4-inch pieces
peeled, seeded, cut into 1/4-inch pieces
finely chopped fresh cilantro
small red onion
fresh lime juice
finely chopped garlic
all purpose flour
yellowtail or red snapper fillets
Combine first 10 ingredients in large bowl and stir to blend.
Season salsa to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Preheat oven to 350°F.
Place flour in shallow bowl.
Whisk eggs in small bowl to blend.
Finely grind nuts in processor. Transfer nuts to another bowl.
Sprinkle fish with salt and pepper.
Coat fish with flour.
Dip fish into eggs, then macadamia nuts, coating completely.
Repeat for every fillet
Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat.
Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side.
Transfer fillets to large baking sheet.
Bake fish until just opaque in center, about 7 minutes.
Divide salsa among 6 plates.
Top with fish and serve.