Native Snapper with Banana-Citrus Sauce

Ingredients

• 2 medium bananas cubed
• 1 cup flour all-purpose
• 1 tablespoon ginger fresh grated
• 2 tablespoons juice of lemon fresh
• 2 tablespoons brown sugar light
• 0.3 cup macadamia nuts 
• 1 tablespoon olive oil 
• 0.3 cup orange juice fresh
• 1 teaspoon orange rind grated
• 1 teaspoon paprika 
• 0.3 teaspoon pepper freshly ground
• 0.5 teaspoon salt 
• 1.5 pounds yellowtail snapper fillets 
• 1 tablespoon white wine 

Equipment

• frying pan

Directions

1. Heat skillet over medium heat.
2. Add macadamia nuts, and cook until slightly browned and nuts become fragrant.
3. Remove from pan and let cool; chop coarsely, and set aside.
4. Combine flour, paprika, salt, and pepper. Dredge snapper fillets in flour mixture to coat.
5. Heat olive oil in a large skillet over medium-high heat. Cook fillets 6 to 7 minutes per side or until golden.
6. Remove from pan; transfer to plate, and keep warm.
7. Reduce heat to medium.
8. Add wine or sherry; cook, scraping any bits from the bottom of the pan. Stir in orange rind and next 4 ingredients.
9. Add bananas. Simmer 2 minutes or until slightly thickened.
10. Pour sauce over fillets, and sprinkle with macadamia nuts.