Chilean Sea Bass wrapped in a Cashew Nut Crust

Large Chilean Sea Bass filets

Cashews (unsalted), Crushed into pieces

Salt and Pepper (one each side, top and bottom)

Flour

Medium Eggs, Whisked

Butter

Citrus Beurre Blanc Sauce for garnish

Leaves Basil, sliced chiffonade style for garnish

Orange zest for garnish