Ingredients

Macadamia Crust:
1/3 cup chopped macadamia nuts
1/3 cup sweetened coconut flakes
1/3 cup panko bread crumbs
4 tablespoons melted butter

Directions

Mix all ingredients well. Spread crust onto a baking sheet. Bake in a 300-degree oven for approximately 15 minutes or until golden brown, stirring occasionally.

White Chocolate Sauce:
1 tablespoon finely chopped shallot
1/4 cup white wine
1/2 cup lemon juice
1 cup heavy cream
1 stick butter
1/4 cup shaved white chocolate (use real white chocolate only, not white baking chips)
Kosher salt to taste

In a small nonreactive sauce pan add the shallot, wine and lemon juice. Bring to a boil and reduce heat. Simmer until liquid has reduced by two-thirds. While liquids are reducing, cut the butter into small pieces. Once liquids are reduced, remove from heat. Strain the shallot-lemon mixture and add the heavy cream.

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. Next whisk in the white chocolate until fully incorporated.

Tilapia:
4 tilapia fillets
Sea salt
Paprika
Freshly ground black pepper
1 cup coconut milk (or Coco Lopez)

Spray a baking dish with nonstick spray. Place fillets, flesh side up. Season fillets with sea salt, pepper and paprika. Brush coconut milk over top of each fish fillet. Bake in a 350-degree oven for about 10-15 minutes or until fish reaches 150 degrees internally.

Presentation:

Portion chocolate sauce onto 4 plates. Place cooked fish on top of sauce. Top each fillet with a portion of macadamia crust. Serves 4.