In a saucepan, bring the orange juice, wine and shallot to a boil over medium-high heat. Cook until reduced, 10 to 12 minutes. Lower the heat and whisk in 6 tablespoons butter, 1 tablespoon at a time; season with salt and pepper.
Using a food processor, pulse the macadamia nuts with 1/4 cup panko until coarsely chopped. Transfer to a wide, shallow bowl and stir in the remaining 1/2 cup panko. Put the beaten eggs in a separate wide, shallow bowl. Season the fish with salt and pepper, dip in the egg and coat with the panko mixture.
In a large nonstick skillet, heat 2 tablespoons butter and 2 tablespoons oil over medium-high heat until the butter is melted. Add 2 fillets and cook, turning once, until golden-brown, about 8 minutes. Repeat with the remaining butter, oil and fillets. Divide the fish among 4 plates and drizzle with the sauce.