DIRECTIONS

1. COMBINE ¹/₂ C. chopped mango, ¹/₄ C. oil, lime juice, garlic, cumin, ¹/₄ tsp. salt and ¹/₄ tsp. pepper in food processor. Cover and process until smooth. Combine remaining ¹/₂ C. chopped mango, black beans, avocado, green onion, cilantro, ¹/₄ tsp. salt and ¹/₄ tsp. pepper in medium bowl. Add dressing; stir to coat.
2. MIX crumbs, flour, nuts and remaining ¹/₄ tsp. each salt and pepper in a shallow dish. Rinse fish; pat dry with paper towels. Whisk eggs in shallow bowl. Dip fish in eggs, then in crumb mixture, coating both sides. Heat remaining ³/₄ C. oil in large skillet over medium heat. Add fish and cook in batches, about 3 minutes on each side, or until golden brown.
3. SERVE fillets topped with mango mixture. Garnish with additional cilantro and macadamia nuts, if desired.