Ginger-Lime Butter Sauce
1 1/2 lbs. fish fillets, such as halibut, mahi mahi, perch or other fish fillets
Seasoned salt
1/4 c. all purpose flour
3/4 c. sliced almonds or finely chopped macadamia nuts
1 egg, beaten with 1 tbsp. water
2 tbsp. butter
2 tbsp. canola (vegetable) oil

GINGER-LIME SAUCE:

6 tbsp. butter
1 tbsp. fresh lime juice
1 1/2 tsp. finely grated ginger root

Rinse fish; pat dry with paper towels. Cut into 4 to 6 serving pieces. Sprinkle with seasoned salt; lightly coat with flour and gently shake off any excess. Place nuts into a shallow dish. In another dish, beat together the egg and water. Dip flour coated fish in egg mixture; roll in nuts until evenly coated on both sides.

In a large, heavy skillet heat the butter and oil. Add fish and pan fry over medium high heat 4 minutes on each side until fish fillets are golden and test done. Arrange on a platter or serve individually on warm dinner plates. Pass the Ginger-Lime Sauce.

GINGER-LIME SAUCE: In a small saucepan over low heat melt butter and stir in lime juice and ginger root.

You can adjust the lime juice and ginger root to satisfy your taste buds! Yield: 4 to 6 servings.