On a plate, combine seasoning mix with flour. On another plate combine cashews, mustard seed, and bread crumbs. Roll the sea bass pieces in flour mixture, dip into beaten egg whites, and then roll into cashew and bread crumb mix. Pan-fry the encrusted sea bass in hot olive oil until golden brown in color. Yield: 4 servings WATERMELON SALSA: In mixing bowl combine all ingredients and season with salt and pepper. Per serving: 1114 Calories (kcal); 39g Total Fat; (30% calories from fat); 130g Protein; 69g Carbohydrate; 232mg Cholesterol; 401mg Sodium Food Exchanges: 2 Grain(Starch); 17 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 4 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9362 Converted by MM_Buster v2.0n.