Macadamia-Crusted Fish with Pineapple Sauce
roasted and salted
or any white fish, 6 to 7 ounces each
to saute fillets
drained, juice reserved
cut into chunks
Make egg wash by beating together egg and milk. Dust fillets with remaining flour, then dip into egg wash, then in the nut mixture.
Preheat oven to 350 degrees. Saute fillets in butter top side first, until golden, 1 to 2 minutes. Turn fillets and saute another 1 to 2 minutes to brown other side. Transfer to baking pan and finish cooking in preheated oven, 10 to 15 minutes or until fish are done.
While fish cooks, make pineapple sauce: In medium pan, combine wine, juice from canned pineapple, and cream. Cook over low heat until mixture thickens enough to coat back of spoon, stirring constantly. This should take about 10 minutes. Whisk in 1 cup cold butter and stir until melted. Add reserved pineapple and heat through. Divide pineapple sauce among 6 plates. Put 1 fillet over sauce on each plate.
In food processor, combine nuts and 3/4 cup flour. Process until nuts are chopped medium to fine.