Native Snapper with Banana-Citrus Sauce

Coastal Living
For the freshest fish, always buy from a reputable fishmonger. Ask friends and local restaurant chefs for recommendations.
Makes 4 servings


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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


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.

Combine flour, paprika, salt, and pepper. Dredge snapper fillets in flour mixture to coat.

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.

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.

Created date

January 2005