To toast the Macadamia Nuts, let your skillet become hot on the stove over medium-high heat.
Pour Macadamia Nuts onto the hot skillet and stir continuously until just toasted and fragrant.
Remove from heat and pour onto a plate, spreading them out.
Place trout flesh-down onto the Macadamia Nuts with gentle pressure.
Place trout skin-side down on a plate and lay lemon slices on top.
Meanwhile, in a small bowl, whisk together all ingredients of the sauce, except the black pepper.
Pour into a small saucepan and allow to come to a boil over medium-high heat, stirring continuously until thickened.(app. 10-15 minutes) Remove from heat and cover.
On a preheated skillet lightly brushed with olive oil, place your trout, skin-side down with lemon slices intact, over medium-high heat and allow to cook through, about 5-7 minutes. Add pepper to taste. Remove from heat.
Remove lemon slices and use them as a garnish. Pour sauce evenly onto each filet and serve.
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2012/07/03/macadamia-encrusted-rainbow-trout-with-coconut-lemon-basil-sauce/