mahi mahi & jamaican rum butter sauce

Another lovely from my friend Mel . . .

2 mahi mahi fillets
flour, to dust
2 eggs, beaten with 2 TB milk
1 1/2 C finely ground cashews
1/4 C vegetable oil

Bread fish by dusting with flour, then dipping in egg mixture, then coat with cashews. Do breading an hour before serving, and keep fish in fridge before cooking. While fish is in fridge, make Jamaican Rum Butter Sauce.

butter sauce
1/2 vanilla bean (or 2 tsp vanilla extract)
1 1/2 TB dark rum
1 1/2 TB light rum
1 TB fresh lime juice
1 small minced habanero pepper
2 TB sugar
5 TB butter

Put rum, vanilla, lime, pepper, and sugar in sauce pan and simmer over medium heat. Remove pan from heat and stir in butter, to form into sauce, a little butter at a time allowing each piece to melt before adding more.

Heat oil in large saute pan or skillet and pan fry the mahi. Cook fish on each side until golden brown, about 3 minutes each side.