Season both sides of the fish fillets with the sea or kosher salt, and fresh-ground pepper.

In a bowl, beat the eggs. Dip the flesh side of each fillet into the egg mixture — not the skin side.

Firmly press the flesh side of each filet into the crust mixture, until evenly crusted.

In a large pan, add about 1/4 inch of olive oil and heat to medium-hot.

Saute the fillets, crust side down, until they are golden brown and the crust is firmly set, approximately 2 to 3 minutes. Turn and saute the skin side for approximately 1 minute.

Remove the filets from the pan, pat off any excess oil. Place on a baking sheet and bake in an oven pre-heated to 350 degrees, for 3-4 minutes, until fish is just cooked through.

Serve with papaya salsa or your favorite sauce.