Spiced Cashew and Mustard Seed Crusted Sea Bass with Watermelon Salsa

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20 ounces sea bass (any type)

1/4 cup seasoning spice: equal amounts coriander, curry powder, cumin, paprika, ground thyme, ground garlic, sage, chili powder, dry mustard, dry ginger, cayenne pepper, salt and pepper

1/4 cup all purpose flour

1/2 cup ground cashew nuts

1/2 cup mustard seed

1/2 cup olive oil for frying

1/2 cup Japanese-style bread crumbs

2 eggs whites, beaten

WATERMELON SALSA:

2 cups watermelon (peeled, seeded and diced)

1 tablespoon small diced onions

1/2 cup small diced peppers

1 teaspoon chopped garlic (optional)

3 tablespoons chopped cilantro

2 medium limes, juiced

Salt and pepper to taste