Most of the fresh fish we like is in season during the summer, but I picked up some cod that looked decent and thought we could crust it with macadamias and panko for a bit of interest.

You could do this same thing to salmon or halibut or Mahi Mahi, just adjust the cooking time for the thickness of your fish. A pan fry will get you a crispier crust, and the bake is less hands-on, time, and mess, but a bit of compromised outer texture. You make the call.

If you hate coconut, use panko in its place here. All-purpose flour is fine if you do not stock coconut flour nor need it to be gluten-free.