To prepare the crust, pulse the frozen nuts in a food processor until roughly chopped. Add the flour and Panko and continue pulsing until the nuts are the size of a match head. Remove from the food processor, stir in the pepper and reserve in the refrigerator.
Season the swordfish portions with salt, spray liberally with the vegetable oil spray and dredge in the macadamia crumb mixture. Preheat a large sauté pan and add 1 tablespoon of oil and 1 tablespoon of butter. When the butter foams, place the steaks, crumb-side down, and cook over medium heat until golden brown, or about 3 to 4 minutes.
Carefully turn and continue cooking until medium (filets should have a hot center.) If you like, finish the filets in an oven heated to 350 degrees for an additional 3 to 4 minutes, depending on the thickness of the filets. Serve over mashed potatoes. Recipe by Tenney Flynn, GW Fins
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