This is an open-air restaurant on a lagoon with a great atmosphere and good food. The specialty is fresh fish. Following is the Tidepools’ Recipe for Tropical Crusted Fresh Island Fish with Lemon Grass Buerrre Blanc. Ingredients: Fish: 4 Ea/4oz fresh fish fillet, skinless, boneless; 2 ea whole eggs, whisk; 2 cups All Purpose flour, 2 oz salad oil. Tropical Breading: 1/2 cup toasted coconut flakes; 1/2 cup toasted chopped macadamia nuts; 1/2 cup banana chips, dried; 1/2 cup candied papay; 1/2 cup candied pineapple; 1/4 cup chopped cilantro; 1 cup bread crumbs; to taste kosher salt. Lemon Grass Beurre Blanc: 2 pcs kaffer lime leaf; 2 tbsp lemon grass; 1/2 tsp ginger, chopped; 1 tsp shallots, chopped; 4 oz white wine; 2 oz heavy cream; 1 tsp parsley, chopped; 1 tsp cooking oil; 4 oz butter (cut into medium pieces). Method: Dredge fish in flour then in the whisked eggs, then the tropical breading; saute with 1 oz of salad oil. Serve sauce over crusted fish. Tropical Breading: Combine all ingredients in a food processor until very fine. Lemon Grass Beurre Blanc: In a small sauce pan, add oil (vegetable preferred) and heat on medium flame. When pan is hot, add shallots, lemon grass and kaffer lime leaf (careful to not let it burn). Add whie wine and heavy cream. Let it reduce until 1/2 liquid is gone and starts to thicken. Slowly add butter one piece at a time, but at the same time keep whipping with a wire whisk. When butter is gone, add chopped cilantro. Enjoy!