Macademia Nut Crusted Halibut with Papaya Mango Salsa

Macademia Nut Crusted Halibut with Papaya Mango Salsa:

4 6-7 ounce halibut fillets
1 cup macademia nuts
3/4 cup panko
2 egg whites
1 to 2 Tablespoons water
1/4 cup rice flour
Peanut oil or light olive oil
Sea salt
Fresh black pepper

Wash fillets under cold water and pat dry.

Place rice flour in a shallow dish.

Place macademia nuts and panko into food processor bowl.  Pulse nuts and panko together until they are mixed and medium coarse.  Place in a pie tin when done.

In a shallow bowl beat egg whites with water and set aside.

Heat oil in a large non-stick skillet to medium-low or medium heat.  Season both sides of the halibut with salt and pepper.

Arrange shallow dishes in the following order:  rice flour, egg whites, and then macademia/panko mixture.

Dredge fillets assembly line style in the assembly order above.  First, dredge fillets in the rice flour.  Shake off excess.  Second, dip in egg white mixture. Third, place fillet in macademia nut/panko mixture and press fillets into mixture, making sure both sides are completely coated.  Lightly shake off excess.

Once the oil is hot, place halibut fillets in the pan, making sure they don't touch.  Cook for 3 to 4 minutes, then turn over and cook for an additional 3 to 4 minutes.  The Halibut should be golden brown on both sides -- approximately 6-8 minutes total time.

Serve with Papaya Mango Salsa.  (I buy this in the refrigerated section in Trader Joe's).