2 ounces macadamia nuts
4 ounces plain bread crumbs
4 (8 oz.) Mahi-Mahi fillets
4 ounces butter
2 ounces shallots, diced
4 cups chicken stock
4 ounces pineapple, rough chopped
4 ounces papaya, rough chopped
4 ounces mango, rough chopped
1 tablespoon shredded coconut
2 habañero peppers, seeded
Salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour mixture onto a plate, and coat Mahi-Mahi fillets on both sides.
Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown and remove to a baking pan.
Add shallots to a skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habañero peppers, season with salt and pepper to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots, reserve sauce in a pan, over low heat.
Bake Mahi-Mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce and garnish with parsley.