Yield
Makes 4 servings

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

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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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