Macadamia-Crusted Mahi Mahi with Lobster Cognac Sauce

Macadamia-Crusted Mahi Mahi with Lobster Cognac Sauce

Ingredients:
Lobster Cognac Sauce:
2 tablespoons olive oil
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup chopped onion
1 clove garlic, quartered
1 small tomato, quartered
3-4 basil leaves
1 bay leaf
2 tablespoons white wine
1 tablespoon cognac
1 cup water
1/2 cup chicken broth
1 cup heavy cream
1/8 teaspoon salt
Pinch of white pepper

Beurre Blanc Sauce:
2/3 cup white wine
1 teaspoon lemon juice
4 teaspoons minced shallot
1/2 cup (1 stick) salted butter, cut into pieces

Mahi Mahi:
Mahi mahi fillets
1/2 cup chopped macadamia nuts
1/2 cup panko (Japanese bread crumbs)