1. In a bowl, combine panko, unsweetened coconut, macadamia nuts and parmesan.

2. In another bowl combine eggs and coconut milk, whisk.

3. Season fish with salt and pepper.

4. Bread the fillets – first coat in flour, then coat coconut milk mixture, then coat in breadcrumb mixture – make sure to press on well and thoroughly coat.

5. Drizzle olive oil (or avocado oil) onto a cast iron skillet and heat to medium.

7. Cook fillets on each side for approximately 4-5 minutes depending on thickness. NOTE* if you prefer yours more well done, only cook for 3-4 minutes on each side then place into 400 degree oven for approx. 5 minutes.

Sauce

1. Place shallots, wine, lemon juice, and heavy cream into a saucepan over medium-high heat. Simmer and reduce until less than half of mixture remains.

2. Reduce heat to low and begin adding 1-2 pieces of butter at a time.

3. Whisk consistently until the sauce has emulsified (5 minutes).

4. Add capers and serve beside fish.


Here’s a video of how I put the Macadamia Coconut Crusted Mahi Mahi together!