1. In a shallow pan, combine panko, nuts, parsley and salt; set aside.
2. In a shallow bowl, mix egg and milk with a wire whisk.
3. Dip fillets in egg mixture, then in panko mixture, coating both sides.
4. In a large sauté pan, heat oil over medium heat; sauté fillets until fish flakes easily with a fork and coating is brown and crisp (2-3 min. per side).
5. Divide coulis evenly among 4 dinner plates; arrange fillets over coulis. Serve immediately.

MANGO COULIS: In a blender or food processor, purée 12 oz. jarred mangoes in extra-light syrup (including ½ of syrup); process until smooth. In a small sauté pan, melt ½ cup Kowalski's Unsalted Butter over medium heat (2-3 min.); stir in mango purée, 1 tsp. freshly grated lime zest, 1 tsp. freshly squeezed lime juice and ¼ tsp. kosher salt. Makes about 1 cup.