Native Snapper with Banana-Citrus Sauce

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

Preparation

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.