In a large resealable plastic bag, combine the flour, 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper; add fillets. Seal bag and turn to coat.
In a large skillet, heat butter and oil. Cook mahi mahi over medium-high heat for 2-3 minutes on each side. Remove and keep warm.
Saute cilantro in pan drippings for 1 minute. Add grape juice; cook until reduced by half. Add cream; cook until reduced by half. Stir in the fruit and remaining seasoned salt and pepper; heat through. Serve with mahi mahi; sprinkle with macadamia nuts. Yield: 6 servings.