Ever since I had this macadamia crusted mahi mahi on a trip to the Hawaiian Islands, I knew I had to recreate it at home. The combination of the crispy macadamia nut crust, the flaky white fish, and the tangy lemon caper sauce is simply divine. And let me tell you, it's surprisingly easy to make!
Heat wine, parsley, chives, onions and lemon juice in a saucepan over medium heat until you reduce the liquid by half. Add the heavy cream to the mixture and simmer for 2 minutes.
Remove from heat. With a wire whisk, add softened butter in small amounts to wine reduction, whisking rapidly. Pour liquid through a fine strainer and then season with salt. Hold at room temperature.
Just before serving, stir in the capers and additional lemon juice.
Prepare the Fish
Place macadamia nuts in a ziploc bag and crush lightly with a mallet. Season mahi filets with salt and pepper, or marinate in my lemon-herb marinade.
Mix together nuts, panko bread crumbs, Parmesan cheese and basil leaves.
Get three shallow containers. Place egg-coconut milk mixture in one container, 1 cup flour in another container, and the panko mixture in the third container.
Using one dry hand and one wet hand, coat each fish filet in the flour followed by the egg wash and panko crumbs. Pack well and set on a clean plate.
When all the fish has been coated, heat a skillet with 1-2 tablespoons of olive oil and fry fish approximately 5 minutes on each side on medium-high heat. Do not overcook.
Serve with rice pilaf, sauteed bok choy and top with the lemon butter caper sauce.