Macadamia-and-Panko-Crusted Cod with Orange-Butter Sauce

• Seafood

  • 4 oz Cod, Fillets

• Produce

  • 1 Shallot, small

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Nuts & Seeds

  • 1 cup Macadamia nuts, roasted

• Bread & Baked Goods

  • 3/4 cup Panko

• Drinks

  • 1/2 cup Pulp free orange juice

• Dairy

  • 10 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on rachaelraymag.com

Description

Directions

• In a saucepan, bring the orange juice, wine and shallot to a boil over medium-high heat. Cook until reduced, 10 to 12 minutes. Lower the heat and whisk in 6 tablespoons butter, 1 tablespoon at a time; season with salt and pepper. Using a food processor, pulse the macadamia nuts with 1/4 cup panko until coarsely chopped. Transfer to a wide, shallow bowl and stir in the remaining 1/2 cup panko. Put the beaten eggs in a separate wide, shallow bowl. Season the fish with salt and pepper, dip in the egg and coat with the panko mixture. In a large nonstick skillet, heat 2 tablespoons butter and 2 tablespoons oil over medium-high heat until the butter is melted. Add 2 fillets and cook, turning once, until golden-brown, about 8 minutes. Repeat with the remaining butter, oil and fillets. Divide the fish among 4 plates and drizzle with the sauce.