Step 1

Peel the mango and cut into cubes.

Step 2

Place the mango in a small saucepan over medium heat.

Step 3

Add pear or grape juice and bring to a boil.

Step 4

Reduce heat and simmer for 15 minutes of until mango is soft and liquid is reduced by half.

Step 5

Add the cream, simmer for 5 minutes.

Step 6

Let cool slightly, add honey or sugar, then purée in a food processor or blender.

Step 7

Strain the mixture through a screen colander into a bowl, discard anything in the strainer (there shouldn't be much if you blended weil)

Step 8

Add the lime juice to sauce and salt to taste . Put back in saucepan and set aside.

Step 9

Warm the sauce before serving. The sauce can be made a day ahead.

Step 10

Preheat oven to 350 degrees and place oven rack in center position.

Step 11

Pulse bread crumbs and nuts in a food processor until a crumbly mixture forms.

Step 12

Do not over process or you end up the macadamia nut butter.

Step 13

In a shallow bowl, beat the egg and water to make an egg wash.

Step 14

Salt and pepper both sides of fish.

Step 15

Dredge the fish in egg wash, then coat completely in the nut-crumb mixture.

Step 16

Heat the oil in a nonstick oven safe pan over medium-high heat. Whenpan and oil are very hot add fish to pan.

Step 17

Sauté the fish until golden brown on both sides, about 2-3 minutes per side.

Step 18

When fish is golden brown place pan in oven for 5 minutes (or until fish is done).

Step 19

Ladle a generous amount of warm mango sauce onto each plate, and place a piece of halibut on the sauce. Garnish with chopped chives. Serve immediately.