Macademia Nut crusted Mahi with Lobster Cognac Butter Sauce

Inspired by Roy’s. Altered only slightly by me. I love this dish.

ingredients

1
Place a rack in the upper third of the oven and preheat to 450 F. Place a small wire rack in a shallow nonstick baking pan.
2
On a plate, stir together the bread crumbs, nuts, parsley, lemon zest and 1/4 teaspoon of the salt. Pour the milk into a shallow dish. Dip each fillet in the milk and then dredge in the nut mixture, coating completely and pressing lightly so the mixture adheres well.
3
Place the fillets on the rack in the baking pan, making sure that they don’t touch. Sprinkle evenly with the remaining 1/4 teaspoon salt and the pepper.
4
Bake until the fish is opaque throughout when tested with the tip of a knife and the crust is golden brown, 10 to 12 minutes. Transfer to warmed individual plates and serve immediately.
5
For Sauce:
6
Make Shellfish or Lobster Stock (or buy ready made) about 1 gallon. and cool.
7
Start base for another stock by crisping bacon and adding butter, mire pouix and tomato paste to deep pan cook and add brandy. When softened, add back shellfish stock and reduce by 1/2. Add 1 quart heavy cream (for 1 gall of stock) and reduce by 1/3 - 1/2. Taste, season with salt if needed, strain, add a bit more butter to smooth.