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. butter
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 butter, 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.