Passion Yellowtail Snapper

Directions

1. 1
   Season the yellowtail fillets with salt and pepper, then dust 1 side only with flour, shaking off any excess.
2. 2
   In a medium-sized saute pan, heat the olive oil until just nearly smoking and add the yellowtail, flour side down.
3. 3
   Sear the fish until golden brown, then flip over and continue cooking 1 minute.
4. 4
   Add the white wine and cook 1 minute more.
5. 5
   Remove from heat.
6. 6
   Serve fillets in a pool of Passion Fruit Beurre Blanc.
7. 7
   Garnish the top of each fillet with 1 teaspoon of toasted coconut and 3 slices of mango.
8. 8
   Passion Fruit Beurre Blanc:
9. 9
   In a small saucepan, saute the shallot in olive oil until slightly browned.
10. 10
    Add the white wine and passion fruit.
11. 11
    Over medium heat, reduce by 3/4.
12. 12
    The liquid in the pan will begin to look thick and bubbly.
13. 13
    Remove the pan from the heat and slowly whisk in the butter a little bit at a time, making sure all butter is whisked in before adding more.
14. 14
    Season with salt and white pepper, to taste, then drain through a sieve and reserve the liquid in a warm part of the kitchen until needed.
15. 15
    Yield: 2 servings
16. 16
    Preparation Time: 5 minutes
17. 17
    Cooking Time: 5 minutes