Macadamia crusted Opah with vegetables and Red Curry Sauce

I know, I know.  It's been too long since I've worked on my blog.  What can I say?  Been so busy but one thing I realized is that you're never too busy, just gotta make time for the important stuff.

Bob's been wanting to learn different preparations for fish so this is his first lesson, crusting/breading. 

Macadamia crusted Opah with vegetables and Red Curry Sauce
4 servings

1-1/4 lb   Opah fillets (or any other firm white fish, like mahi mahi)
to taste    Salt and Pepper
1/2 cup    Flour, All Purpose
1 each     Egg, beaten with 2 tbsp water
1/2 cup   Panko Breadcrumbs
1/2 cup   Macadamia Nuts, Raw, chopped fine
2 Tbsp   Coconut Flakes
1 tsp       Black Sesame Seeds
2 Tbsp   Cilantro, fresh, chopped
2 Tbsp   Olive oil

Cut the fish into 4 servings.  Season each with salt and pepper.  Place flour in a shallow bowl/pan, in another bowl set up beaten eggs, in the third bowl your breading: mixture of panko, nuts, coconut, black sesame seeds and cilantro.  Place each fillet in the flour, one at a time, and cover well.  Shake off excess, we don't want any flour taste, just enough so that the egg will stick to the fish.  Next, dip the fillets into the egg mixture.  Drip off excess.  Then coat each fillet with the breading, get as much on there as possible.
Place each prepared fillet onto a baking pan.  Drizzle olive oil over the fillets.  Roast in a preheated 400 degree oven for about 10 minutes, depending on thickness.  Best way to tell if the fish is cooked is to give it a squeeze - it should feel firm.  Next best thing is to sacrifice a piece and cut into it.  Cook to medium well. 

I served this over sauted eggplant, zucchini, potatoes and baby boy choy with red curry sauce.