This recipe works well with any white flesh fish and we've eaten similar with cod and halibut. The vibrant sauce and sweet mango are great compliments to the toasty nuts. We have also used cashews and macadamia nuts. —savorthis
Mix mango, jalapeno, cilantro, lime and a pinch of salt.
Saute the shallot in oil until just starting to brown. Add garlic, ginger and zests and cook another minute or two until fragrant. Add remaining ingredients, stirring for a minute, then blend to desired consistency. Return to pan and heat slowly until sauce thickens. Add sriracha or chili sauce if desired.
Heat some oil in a heavy bottom pan over medium heat. Dust fish with flour, then dip into egg and press fish into almonds and coconut, flipping over and pressing again to get a good coating. Cook fish in pan flipping once about for 7-8 minutes depending on size. Be careful not to burn the nuts and reduce heat if necessary.
Spoon sauce onto plate, top with fish and mango salsa. Serve with a side of rice if desired.