Instructions: On a plate, combine seasoning mix with flour. On another plate combine cashews, mustard seed, and bread crumbs. Roll the sea bass pieces in flour mixture, dip into beaten egg whites, and then roll into cashew and bread crumb mix. Pan-fry the encrusted sea bass in hot olive oil until golden brown in color.

For the Watermelon Salsa: In mixing bowl combine all ingredients and season with salt and pepper.

This recipe yields 4 servings.

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