Fish Method

1. Lightly salt and pepper mahi mahi fillets.
2. Mix half the lemon juice and half the Worcestershire sauce. Roll the fillets in sauce, then dust fillets with flour.
3. Sear them in sauté pan with olive oil.
4. Top fillets with ground-roasted macadamia nuts and finish off in oven at 375° for 3-4 minutes.

Beurre Blanc

1. Reduce the following in a small saucepan: white wine, remaining Worcestershire sauce, remaining lemon juice, fish bouillon, and lobster base.
2. Reduce the whipping cream in separate saucepan and combine to the first reduction.
3. With wire whip, gradually add butter chips and add 1/2 of Chili Tobiko.

Presentation

1. Place each fillet on a plate and top with Beurre Blanc sauce.
2. Place remaining Chili Tobiko on top of the mahi mahi fillets for
3. garnishing.
4. Suggest serving with parsley potatoes.