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Macadamia Nut Red Snapper

4 (8 oz.) red snapper fillets
3/4 c. flour
6 tbsp. olive oil
1 c. dry wine
3 tbsp. shallots, minced
4 tbsp. lemon juice
2 tbsp. garlic, minced
8 tbsp. margarine
3/4 c. chopped macadamia nuts
1 tsp. parsley flakes
Salt and pepper to taste


Dredge fish in flour, shaking off excess. Heat oil in heavy skillet over medium high heat. Saute fish until browned, 3 to 4 minutes per side. Remove to warming platter. Bring wine and shallots to boil in a saucepan until slightly reduced. Add garlic and boil 30 to 45 seconds. Add lemon juice and stir. Whisk in margarine , one tablespoon at a time over very low heat. Add nuts and parsley. Season with salt and pepper. Remove from heat, spoon over fish and serve. Serves four.


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