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1
Toast the coconut in a small fry pan over low heat stirring often to prevent burning.
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2
When the shreds just begin to brown slightly, transfer the coconut to a small bowl to cool.
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3
Add 1/4 cup of the chopped macadamia nuts to the same pan and toast, stirring until you can just catch the slightest scent of the nuts.
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4
Remove nuts to another small bowl.
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5
Carefully wipe out the hot pan with a dry paper towel and return to the heat and add the butter.
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6
Once the butter has completely melted, increase the heat and stir constantly until the milk solids begin to turn a light brown.
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7
Remove from the heat and carefully add the white wine.
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8
Stir and set to the side.
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9
In a food processor, combine the panko and the remaining 1/4 cup of chopped macadamia nuts and pulse until the panko is ground but not powdered.
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10
Pat the mahimahi dry and lightly season all sides with kosher Salt and freshly ground black pepper.
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11
Set a large fry pan over medium heat and add enough canola oil to keep the bottom of the pan coated.
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12
Dredge the fish in the flour and shake gently to remove the excess.
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13
Dip the fillets in the beaten egg to coat and then into the ground panko/macadamia nut mixture to cover all sides.
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14
When the oil is hot, carefully add the mahimahi and cook for 3 minutes without disturbing.
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15
Reduce the heat to low and then turn the fillets over and cook for another 3 minutes.
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16
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.
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17
Remove to a paper towel to drain any excess oil.
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18
Place the mahimahi on the serving plate and drizzle a tablespoon of the brown butter from one end of the fillet to the other.
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19
Sprinkle a line of the toasted coconut from end to end and do the same with the toasted macadamia nuts.
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20
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.
