Instructions: Season fish with salt and pepper, dust with flour.

To make crust mixture: Combine macadamia nuts, sesame seeds and panko crumbs.

Dip one side of floured fish into egg; let excess drain off. Dip into crust mixture and firmly press onto fish. In a heavy-bottomed frying pan, heat olive oil and 3 tablespoons butter until very hot. Add fish crust side down and fry until golden brown, about 1 1/2 minutes. Turn and cook other side for about 1 1/2 minutes. Remove from pan and set aside keeping warm, but without further cooking.

To make sauce:
In the same pan, melt 2 tablespoons butter over medium heat; add onions and cook until translucent. Add spinach and cook until limp. Remove onion and spinach to strainer. Add cream to pan juices and reduce, 3 to 4 minutes. Add coconut milk and reduce further 3 to 4 minutes. Add cornstarch mixture if sauce is too thin, simmer for about 2 minutes, stirring until thickened. Adjust salt and pepper. Serve crust side up. Place fish on top of spinach with sauce around the edges.

Note: To toast sesame seeds, place in a dry skillet over medium heat. Toast until seeds turn light brown, shaking the pan to keep the seeds from scorching.

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