Passion Yellowtail Snapper

• 2 (7-ounce) portions yellowtail snapper fillets, rinsed
• Pinch salt and freshly ground black pepper
• 1 cup all-purpose flour
• 1 tablespoon olive oil
• 2 tablespoons dry white wine
• Passion Fruit Beurre Blanc, recipe follows
• 2 teaspoons toasted sweetened coconut
• 6 slices mango
• 1 small shallot, minced
• 1 teaspoon olive oil
• 1/4 cup dry white wine
• 4 passion fruit (or 1/2 cup passion fruit juice)
• 1/4 cup softened unsalted butter
• Pinch salt and freshly ground white pepper

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

snapper, salt, flour, olive oil, white wine, passion fruit beurre, coconut, mango, shallot, olive oil, white wine, passion fruit, butter, salt

Taken from www.foodnetwork.com/recipes/passion-yellowtail-snapper-recipe.html (may not work)