Macadamia Mahi Mahi with Pineapple Pink Peppercorn Chutney

Chop nuts in food processor or blender. Lightly salt each side of fillets, coat both sides with nuts. Place olive oil in cold saute pan, add fillets. Turn flame on medium and cook fillets until nuts are lightly brown. Turn fillets over, cook until lightly brown. Remove from pan, place in 375 oven. Remove when fish is firm to touch. Chutney: Clean and finely dice 1/2 of the pineapple. Crush the peppercorns. Add the pineapple and juice to a sauce pot, bring to a boil. Reduce to a simmer, add the peppercorns, whisk in the cornstarch mix to thicken. Pour over fillets.