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1, FOR MACADAMIA CRUST: Mix all of first 4 crust ingredients well.
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2. Spread crust out on to a baking sheet.
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3. Bake in a 300u00b0F oven for approximately 15 minutes or until golden brown, stirring occasionally.
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4. FOR WHITE CHOCOLATE SAUCE: In a small non-reactive sauce pan add the shallot, wine and lemon juice. Bring to a boil and reduce heat. Simmer until liquid has reduced by 2/3.
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5. In another saucepan add the heavy cream. Bring to a simmer and reduce by 1/3.
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6, While liquids are reducing, cut the butter into small pieces.
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7. Once liquids are reduced, remove from heat and strain the shallot lemon mixture and add it to the heavy cream.
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8.Keeping the pan warm, slowly add 2-3 pieces of the butter to the lemon cream mixture while continually whisking. Continue to whisk while adding remaining butter.
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9. Next whisk in the white chocolate until fully incorporated.
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10. TILAPIA PREP: Spray a baking dish with non stick spray.
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11. Place 4 tilapia fillets flesh side up.
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12. Season filets with sea salt, pepper and paprika.
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13. Brush Coconut Milk or Coco Lopez over the top of each fish filet.
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14. Bake the prepared fish in a 350u00b0F oven for approximately 10-15 minutes or until fish reaches 150u00b0F internally.
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15. PRESENTATION: Portion the chocolate sauce onto 4 plates.
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16. Place the cooked fish on top of the chocolate sauce.
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17. Top each filet with the macadamia topping. Enjoy!
