This recipe is quite a labor of love but is excellent.
Recipe from A Montana Table, the Chico Hot Springs Cookbook
Pine Nut Crust
Pine nut crust: In a food processor, add all the ingredients. Pulse until nuts are diced, but not too fine; remove and set aside. You can also prepare the crust by hand. Be sure to dice the nuts before combining the other ingredients.
Mango salsa: Mix all ingredients together in a bowl and refrigerate until needed. Yields 2 cups.
Port Wine: This sauce can’t be reheated or chilled so start this just before you start cooking the fish or while it is in the oven. Reduce port over medium heat until it thickens.
Fish: Preheat the oven to 400°. Place buttermilk, flour, and pine nut mixture in separate bowls and arrange in a line on the counter. Take fillets and dip one side only in flour, buttermilk, then pine nut crust. On the stove heat a pan with a touch of olive oil and with crust-side down sauté the fish until nuts are golden brown. Place the sautéed fish on a greased baking dish, bare fish-side down and bake in the oven for 8-10 minutes. Present the fish in a pool of Port Wine Sauce, topped with the fresh Mango Salsa.