Place the Coconut water, Rice, Pineapple Juice, Crushed Red Pepper and the Onion in a sauce pan. Bring to a boil them cover and reduce heat.
Cook for 18 minutes
Remove the Cover and mix in the Bell Peppers and the Macadamia nuts. Allow to cook for 3 more minutes
Mix in the Parmesan Cheese
Serve with some finely chopped Cilanto
Mix the Panko, unsweetened Coconut, Paprika and Black Pepper in a medium sized bowl
Beat the eggs in another medium sized bowl
Dip the Fish in the eggs wash then roll ot coat with the Panko breading mix
Lightly fry the fish in a frying pan with canola oil
Remove the fish from the frying pan and place in a 200 degree oven on a wire rack sitting on a sheet pan
Allow the fish to crisp up and drain for about 5-10 minutes
Coconut Cream Sauce
Place the Coconut Milk, Mango, Pineapple and Lime Juice in a sauce pan. Bring to a boil and then reduce the heat. Stir in the Black Pepper and Salt. Contiune cooking over the reduced heat to allow the sauce to thicken.
Serve with some grilled fresh pineapple rings. Breading and frying up some medium or jumbo scallops also works well.