Combine the salsa ingredients the day before (or at least 4 hours ahead) and refrigerate.
Heat the broiler. Place the macadamia nuts on a sheet pan or pizza pan about four inches from the heat. Watch the nuts carefully. At the first sign of browning, shake the pan to turn the nuts over. When they begin to brown again, remove and lot cool. When cool, chop the nuts coarsely in a food processor.
Blend the marinade ingredients in a wide, shallow bowl. Place the fish fillets into the marinade for a minute per side.
Remove the fish from the marinade and shake off the excess. Season with Creole seasoning on both sides. Roll the fish fillets in the chopped macadamia nuts, pressing down to make the nuts stick to the fish as much as possible. (Lots will fall off, but don't worry about it.)
Place the fish on a pan and put it under the broiler, about five inches from the heat, and broil until the crust browns well. Turn the fish (carefully, to keep the nuts in place) and brown the other side.
