Macadamia-Crusted Mahi Mahi With Coconut “Beurre Blanc”

• 1/3 cup orange juice
• 2 tablespoons finely chopped shallot
• 1-1/2 teaspoons minced fresh gingerroot
• 1 small garlic clove, minced
• 1 can (13.66 ounces) light coconut milk
• 1 teaspoon sugar
• 1/8 teaspoon salt
• Dash pepper
• 1 tablespoon butter
• 6 mahi mahi fillets (3 ounces each)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 teaspoons grated orange zest
• 1 tablespoon orange juice
• 1-1/2 teaspoons minced fresh gingerroot
• 2 teaspoons garlic powder
• 2 teaspoons ground cumin
• 3/4 cup panko (Japanese) bread crumbs
• 1/2 cup chopped macadamia nuts
• 3 tablespoons olive oil

1. In a small saucepan, combine the orange juice, shallot, ginger and garlic. Bring to a boil over medium-high heat. Cook for 3 minutes. Stir in the coconut milk, sugar, salt and pepper. Simmer, stirring occasionally until mixture is reduced by half, about 20 minutes. Remove from the heat and whisk in butter.
2. Pat fish dry; place on a parchment-lined
3. . Sprinkle with salt and pepper.
4. In a small bowl, combine the orange zest, juice, ginger, garlic powder and cumin. Spoon over fish. Let stand for 10 minutes. Combine the bread crumbs, nuts and oil; mound onto each fillet.
5. Bake, uncovered, at 425u0b0 for 14-16 minutes or until fish just turns opaque and crumb mixture is golden brown. Cover loosely with foil if crust browns too quickly. Serve with sauce.

orange juice, shallot, fresh gingerroot, garlic, light coconut milk, sugar, salt, pepper, butter, mahi, salt, pepper, orange zest, orange juice, fresh gingerroot, garlic, ground cumin, bread crumbs, nuts, olive oil

Taken from www.tasteofhome.com/recipes/macadamia-crusted-mahi-mahi-with-coconut-beurre-blanc/ (may not work)