Flounder With Macadamia Nuts

• 8 thin, skinless, boneless flounder fillets, about 1 1/2 pounds
• Salt to taste, if desired
• Freshly ground pepper to taste
• 3/4 cup bottled macadamia nuts (the contents of a 3 1/2-ounce bottle)
• 4 tablespoons oil, approximately
• 3 tablespoons butter
• 2 tablespoons lemon juice

1. Sprinkle the fillets on both sides with salt and pepper.
2. Put the macadamia nuts on a flat surface and, with a knife rather than a food processor or a blender, chop them as finely as possible.
3. Sprinkle the fillets evenly on both sides with the macadamia nuts, patting them firmly so that they are evenly coated and the nuts adhere.
4. Heat one tablespoon of the oil at a time in a skillet, preferably of the non-stick variety, and when it is hot add a few of the fish fillets.
5. Cook, turning once, about 1 1/2 minutes or slightly less.
6. Cook only until browned on both sides, adding a little more oil as necessary.
7. Transfer the fillets to a warm platter and cook the remaining fish fillets.
8. Small amounts of the chopped nuts will fall into the skillet as each batch is cooked.
9. Wipe out the excess as necessary and continue cooking, adding a little more oil as necessary.
10. When all the fish fillets are cooked, wipe out the skillet and add the butter and any leftover macadamia nuts.
11. Cook until the butter is foamy and starts to brown.
12. Add the lemon juice and pour over the fish.
13. Serve immediately.

thin, salt, freshly ground pepper, nuts, oil, butter, lemon juice

Taken from cooking.nytimes.com/recipes/2133 (may not work)