INGREDIENTS
1/2 cup orange juice
1/4 cup white wine
2 small shallots, minced
10 TBSP. butter, divided
Salt and pepper
1 cup roasted and chopped macadamia nuts
3/4 cup panko bread crumbs
2 eggs, beaten
4 flounder fillets
1/4 cup canola oil
DIRECTIONS
Bring the orange juice, wine and shallot to a boil.
Cook until reduced, 12 minutes.
Lower the heat and wisk 6 TBSP. of butter, 1 at a time; season with salt and pepper.
In a food processor, pulse together the nuts and 1/4 cup of panko until coarsely chopped.
Place in a shallow dish and add the remaining 1/2 cup of panko.
Put the eggs in another shallow dish.
Pat the fish with paper towels; season with salt and pepper.
Dip in the egg, then coat with the panko mixture.
In a large non-stick skillet heat 2 TBSP. of butter and 2 TBSP. of oil until butter is melted.
Add 2 fillets and cook, turning once, until golden brown, about 8 to 9 minutes.
Repeat with remaining fillets.
Plate and drizzle with the orange sauce, if desired.
Serves 4.
