In a saucepan combine wine, lemon zest (or lemon grass) and ginger. Simmer over medium heat for about 5 minutes or until almost all liquid is gone. Add the cream, mix well and remove from heat. Pour into blender and blend until smooth. Return to saucepan, add the fruit puree and simmer over low heat for 8 minutes. Note - I recommend getting everything else ready and then finishing the butter sauce during the last few minutes when the fish is in the oven. To finish the sauce, add the cold butter pieces one at a time, and stir until incorporated before adding the next piece. Be careful not to boil or else the sauce will separate. Season with salt and pepper.

To prepare the coating, place the nuts, panko and basil in a food processor and process until fine. Spread on a plate.

In a bowl, combine the mayo and Sambal or Sriracha and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of dressing on each side of fillet. Coat evenly with crumb mixture.

Preheat oven to 450 degrees.

In an oven proof saute pan (or you can transfer to a baking dish after browning), pour in just enough oil to coat bottom and heat to medium (be carefully not to get the pan too hot or the nuts will burn.) Add the fish and saute for 3 minutes, until golden brown. Turn the fish and place pan into oven (or transfer to baking dish) until cooked through. The original recipe called for 5 minutes in the oven which must have been for a thin fillet. The mahi mahi I used was 1 inch thick and required 20 minutes. Fish should be firm to the touch when done.

Place fillets on plates and serve with sauce.

I served the fish with mashed yams and steamed green beans.