2 (4 oz. ea.) portions Mahi-Mahi, skin removed
1 egg
1/4 cup Panko (Japanese bread crumbs)
1/2 cup finely chopped macadamia nuts
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 cup jasmine rice (or equivalent)
1 fresh cored pineapple
green onions
1/2 cup sweetened coconut flakes
Ponzu sauce (available at most grocers)

On a baking sheet, dust with sweetened coconut and toast at 350°F until brown. Finely chop the macadamia nuts. Section the pineapple into bite-size pieces. Following the directions for your choice of rice, start cooking the rice. Prepare the Mahi by removing skin, washing and dusting with all-purpose flour.

Whisk up 1 egg. Mix Panko and macadamia nuts together. Lay the macadamia nuts and Panko mix in a flat dish. Dredge the Mahi through the egg, then the Panko/macadamia to give a thick even coating. Reserve.

Preheat a large sauté pan with olive oil or butter. With 5 minutes left on your rice, pan sear the Mahi until a nice browned crisp appears. Using the oven still at 350°F from the coconut, place the pan (or all the Mahi into a baking pan) into the oven and oven bake for 10 minutes.

During this time, fluff the chopped fresh pineapple into the rice with a dash or twelve of toasted coconut while it rests. Fluff again. If you timed it right, your rice will be done at the same time your Mahi is.

Drizzle some Ponzu sauce over the plated serving of rice, add the Mahi portion. Garnish with a few slices of green onion, sprinkle some toasted coconut over and serve.

Chef's Gordy's Note: It makes a great presentation if you form the rice mix into a small rounded bowl, invert to the plate and serve with the Mahi laid against the rice mound with the garnish.

Bon Appetit!

Submitted by: Chef Gordy Evans