Macadamia Crusted Mahimahi

Toast the coconut in a small fry pan over low heat stirring often to prevent burning. When the shreds just begin to brown slightly, transfer the coconut to a small bowl to cool.

Add ¼ cup of the chopped macadamia nuts to the same pan and toast, stirring until you can just catch the slightest scent of the nuts. Remove nuts to another small bowl.

Carefully wipe out the hot pan with a dry paper towel and return to the heat and add the butter. Once the butter has completely melted, increase the heat and stir constantly until the milk solids begin to turn a light brown. Remove from the heat and carefully add the white wine. Stir and set to the side.

In a food processor, combine the panko and the remaining ¼ cup of chopped macadamia nuts and pulse until the panko is ground but not powdered.

Pat the mahimahi dry and lightly season all sides with kosher Salt and freshly ground black pepper.

Set a large fry pan over medium heat and add enough canola oil to keep the bottom of the pan coated.

Dredge the fish in the flour and shake gently to remove the excess. Dip the fillets in the beaten egg to coat and then into the ground panko/macadamia nut mixture to cover all sides.

When the oil is hot, carefully add the mahimahi and cook for 3 minutes without disturbing. Reduce the heat to low and then turn the fillets over and cook for another 3 minutes. If the fillets are thick, turn them on each side for about 30 seconds per side just to seal the crust and lightly color the panko. Remove to a paper towel to drain any excess oil.

Place the mahimahi on the serving plate and drizzle a tablespoon of the brown butter from one end of the fillet to the other. Sprinkle a line of the toasted coconut from end to end and do the same with the toasted macadamia nuts. Drizzle a second tablespoon of the brown butter over all, allowing some to run down the sides of the fillet and pool on the plate.