Beat egg and place in a shallow bowl.

Season fillets with salt and pepper.

Dust each fillet with flour, dip in egg, and then coat with chopped nuts.

Refrigerate for 30 minutes.

Orange Beurre Blanc

boil orange juice with shallots until it is reduced to 1/4 cup.

Reduce heat to low and whisk in cold butter, 1 tablespoon at a time.

Remove from heat and add salt. Strain.

Macademia Nut Crusted Hoki

Heat the butter and oil in large fry pan over medium heat.

Sauté fillets for 2 to 3 minutes on each side until crisp and brown.

Serve fish over orange Beurre Blanc and garnish with orange zest and oranges.