Macadamia Nut Crusted Snapper

Ingredients for Snapper:
4 Each 8 Oz. Snapper Portions
1 Cup Beaten Eggs
1/2 Cup All Purpose Flour
1 Cup Japanese Bread Crumbs (Panko crumbs or any coarse crumbs)
1 Cup Macadamia Nuts (crushed)
4 Tbsp. Olive Oil
4 Each Bananas (cut in half, lengthwise)
Salt and Pepper (to taste)

Ingredients for Rice:
1 Cup Basmati Rice
1 1/2 Cups Water
Salt and Pepper (to taste)

Ingredients for Salsa:
1 Each Mango (peeled and diced)
1 Each Lime (zest and juice)
1 Tbsp. Honey
1 Tbsp. Cilantro (chopped)
1/2 Each Jalapeno Pepper (small diced)
1 Tbsp. Chives
Salt (to taste)

Ingredients for Citrus Beurre Blanc:
1 Each Shallot (chopped)
1/2 Cup White Wine
1/2 Cup Grapefruit Juice
1/2 Cup Orange Juice
1 Cup Heavy Cream
9 Tbsp. Butter (room temperature - not melted)
Salt and White Pepper (to taste)

Method of Preparation for Snapper:
Season the snapper with salt and pepper. In a bowl, mix breadcrumbs and crushed macadamia nuts together. Place flour into another bowl and eggs in a separate bowl. Dust snapper in flour; dip into beaten eggs and then coat with breadcrumbs mixture. In skillet heat olive oil, add snapper and brown on both sides. Finish in 350° oven until done. In another skillet or on a flat top, lightly brown banana's flesh side only; this will only take 1 minute.

Method of Preparation for Rice:
In pan, bring water and rice to boil. Cover and reduce to simmer until done (approximately 20 minutes(. Season with salt and pepper as needed.

Method of Preparation for Salsa:
Mix all ingredients together, season with salt as needed.

Method of Preparation for Beurre Blanc:
In saucepan, melt 1 tbsp. butter and sauté shallot. Add wine and both juices. Cook until reduced by 3/4. Add in heavy cream and reduce by 1/2. Mix in remaining 8 tbsp. butter (1 tbsp. at a time). Mix until well blended. Season with salt and pepper as needed. Strain.

Presentation:
Place 2 oz. Beurre Blanc on bottom of plate. In center of plate, place 1 cup mold of rice. Place 2 pieces of banana, criss cross over rice. Place snapper on top of the bananas. Top snapper with 1 tbsp. fruit salsa. Garnish with cilantro sprig.

Serves: 4