Ahi with Mango Salsa

Ingredients: Salsa: One large red bell pepper, cut into quarter-inch pieces, Two mangos, peeled, pitted, cut into quarter-inch pieces, One half cup orange juice, One cup finely chopped cilantro, small red onion, finely diced; Two tablespoons fresh lime juice, One tablespoon olive oil, One tablespoon sesame oil, One tablespoon rice wine vinegar, One teaspoon finely minced garlic, One Jalapeno pepper, seeded and diced fine. Fish

Preparation: Salsa: Combine first 10 ingredients in large bowl and stir to blend. Season salsa to taste with salt and pepper. Cover and refrigerate. Bring to room temperature before serving.

Ingredients: One half cup all purpose flour, Two large eggs, Three cups macadamia nuts ground fine, Six 6-ounce Ahi tuna steaks, Four tablespoons olive oil.

Preparation: Preheat oven to 350°F. Place flour in shallow bowl. Whisk eggs in small bowl to blend. Finely grind nuts in processor. Transfer nuts to another bowl. Sprinkle fish with salt and pepper. Coat fish with flour. Dredge fish into beaten eggs, then macadamia nuts, coating completely. Heat four tablespoons oil into heavy large skillet over medium heat. Place fillets in skillet; cook until golden brown, about two-three minutes per side. Transfer fillets to large baking dish. Bake fish until just opaque in center, about six to seven minutes. Divide salsa among 6 plates. Top with fish and serve.