Red Snapper with Mango Salsa Recipe

Mango Salsa:
1 lime, juice and zest
2 tablespoons pineapple juice
1 tablespoon extra virgin olive oil
2 large ripe mangoes, peeled and diced
1 teaspoon grated fresh ginger
1 small jalapeño chile, seeded and diced
¼ cup diced red onion
1 tablespoon chopped parsley or cilantro
½ teaspoon salt
Freshly ground pepper, to taste
¼ cup diced red bell pepper

Macadamia-Crusted Fish:
4 (6-ounce) fresh red snapper fillets (or other firm white fish)
½ teaspoon salt
2 ounces macadamia nuts
¾ cup panko crumbs
2 eggs
2 teaspoons water
½ cup all-purpose flour
1 tablespoon butter
1 tablespoon olive oil

1. To prepare the salsa, combine lime juice, zest, pineapple juice and oil in a medium bowl; whisk. Add remaining salsa ingredients; stir well. Set aside.
2. To prepare the fish, sprinkle with salt. Place macadamia nuts and panko in the bowl of a food processor; process until nuts are finely ground. Place mixture in a shallow dish. Place eggs and water in a shallow bowl; whisk well. Sprinkle flour over a sheet of wax paper. Dredge fish in flour; dip in egg mixture; dredge in macadamia mixture, pressing gently to make crumbs adhere.
3. Melt butter and oil in a large skillet over medium-high heat. Add fish; reduce heat to medium, and cook about 2 minutes on each side until golden brown. Serve with salsa. Serves 4.

Recipe by Greg Patent, "Relish America's Harvest," Sept. 2006.

Per serving: 620 calories, 27g fat, 44g prot., 49g carbs., 4g fiber, 900mg sodium.