Macadamia Crusted Mahi Mahi With Coconut Cream

Directions

1. Season fish with salt and pepper, dust with flour.
2. To make crust mix: Combine macadamia nuts, sesame seeds and panko crumbs.
3. Dip one side of floured fish into egg; let excess drain off. Dip into crust mix and firmly press onto fish. In a heavy-bottomed frying pan, heat extra virgin olive oil and 3 Tbsp. butter till very warm. Add in fish crust side down and fry till golden, about 1 1/2 min. Turn and cook other side for about 1 1/2 min. Remove from pan and set aside keeping hot, but without further cooking.
4. To make sauce:In the same pan, heat 2 Tbsp. butter over medium heat; add in onions and cook till translucent/soft. Add in spinach and cook till limp. Remove onion and spinach to strainer. Add in cream to pan juices and reduce, 3 to 4 min. Add in coconut lowfat milk and reduce further 3 to 4 min. Add in cornstarch mix if sauce is too thin, simmer for about 2 min, stirring till thickened. Adjust salt and pepper. Serve crust side up. Place fish on top of spinach with sauce around the edges.
5. Note: To toast sesame seeds, place in a dry skillet over medium heat. Toast till seeds turn light brown, shaking the pan to keep the seeds from scorching.