Corned Bass with Corn and Bean Salad

Instructions

1. For the dressing add 2 tsp honey, juice of half a lime, and 1 tsp walnut oil to a glass jar. Shake.
2. Dice  ¼ red onion and add to bowl with a ¼ tsp of garlic paste.
3. Add 1 cup quinoa, ¼ cup white corn, ¼ cup lima beans, and cilantro. 
4. Add dressing.
5. Crack one egg into a bowl and whip with fork.
6. Add 1 tbsp of milk, mix, and set aside.
7. ⅓ cup cornmeal, pinch of garlic powder, pinch of pepper and salt, and 2 tsp flour.
8. Dip each fillet into flour, then egg wash, then cornmeal mix.
9. Turn pan onto medium-high heat with 1 tbsp bacon fat.
10. Add fillets to pan.
11. Fry both sides and add more oil as necessary.
12. Serve salad as base, and top with fish fillets.