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Macadamia Nut Crusted Red Snapper with Kiwi/Avocado Salsa

Kiwi/Avocado Salsa

3-4 medium sized tomatillos

6 Kiwis, pealed and diced (medium chunks)

1 Poblano pepper, seeded and finely chopped

bunch Cilantro, chopped (stems removed)

2 3 Avocados, pitted and chopped (medium chunks)

Juice of one large Lime

Salt & Pepper to taste

Shuck tomatillos and boil for 1 minute. Puree in blender or food processor. Combine above ingredients and set aside

Breading for Snapper filets:

2 small jars (? 4 oz each) Macadamia Nuts

Unseasoned Bread Crumbs

6 oz. Grated Parmesan cheese

2 tsp garlic powder

Run macadamia nuts through food processor with grating blade (can be ground in blender, but much more time consuming). Combine ground nuts with bread crumbs (I measured a 2/3 proportion of bread crumbs to nuts), parmesan cheese and garlic powder.

Prepare 3-4 eggs beaten for an egg wash

Dip Snapper filets in egg wash, then dredge in nut mixture, patting & coat fish well.

Heat large skillet with minimal amount of olive oil (enough to coat bottom). Place fish in skillet (med high heat) and cook on each side approximately 4-5 minutes each side for 1-inch filets, until breading is golden brown.

Place fish on individual plates and top with salsa.

I served this with braised leeks & mushrooms in cream.