In a food processor combine Panko, macadamia nuts, and ginger. Chop until fine and transfer to wide bowl. Season halibut filets with salt and pepper. Coat filets with macadamia nut breadcrumb mixture. Heat butter in large skillet over medium-high heat. Sauté fish in butter until golden brown.
Place the halibut on a serving platter and drizzle with chile coconut butter sauce. Garnish with fresh sliced mango and blackberries.
In a small saucepan, combine white wine, cream, chicken broth, coconut milk, shallots, and ginger. Simmer and reduce to about 1/3 cup. Add chile sauce and basil. Slowly whisk in butter until all the butter is melted and incorporated into the sauce.