Native Snapper with Banana-Citrus Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For the freshest fish, always buy from a reputable fishmonger. Ask friends and local restaurant chefs for recommendations. Ingredients:
1/4 cup macadamia nuts |
1 cup all-purpose flour |
1 teaspoon paprika |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
4 yellowtail snapper fillets (about 1 1/2 pounds) |
1 tablespoon olive oil |
1 tablespoon white wine or sherry |
1 teaspoon grated orange rind |
1/4 cup fresh orange juice |
1 tablespoon grated fresh ginger |
2 tablespoons fresh lemon juice |
2 tablespoons light brown sugar |
2 medium bananas, cubed |
Directions:
1. Heat skillet over medium heat. Add macadamia nuts, and cook until slightly browned and nuts become fragrant. Remove from pan and let cool; chop coarsely, and set aside.
2. Combine flour, paprika, salt, and pepper. Dredge snapper fillets in flour mixture to coat.
3. Heat olive oil in a large skillet over medium-high heat. Cook fillets 6 to 7 minutes per side or until golden. Remove from pan; transfer to plate, and keep warm.
4. Reduce heat to medium. Add wine or sherry; cook, scraping any bits from the bottom of the pan. Stir in orange rind and next 4 ingredients. Add bananas. Simmer 2 minutes or until slightly thickened. Pour sauce over fillets, and sprinkle with macadamia nuts.
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