Yellowtail Snapper With Rum, Brown Butter, Mango And Mint

Seafood Alternatives: grouper, halibut, haddock Run your fingers over the fish fillets, feeling for pin bones, and remove any you find with pliers. Take care not to pierce the flesh. If the fillets have skin, score them on the diagonal through the skin side 3 times with a sharp knife. Season the fish with salt and pepper. Lightly dust the fillets with flour, shaking off the excess.

Heat the clarified butter in a large non-stick frying pan. Saute the fish, starting skin-side down, until nicely browned and just opaque through, about 3 minutes per side. Transfer the fish to plates or a platter.

Add the remaining butter to the pan and cook until browned. Add the nuts, ginger, mango and mint leaves and saute for 1 minute. Whisk in the rum and bring to a boil.

Correct the seasoning, adding salt and pepper to taste. Spoon the sauce over the fish and serve at once.

This recipe yields 6 servings.

CHEF'S NOTE: Clarified butter is butter from which the milk solids have been removed. It is preferred as a cooking fat by many chefs because clarified butter carries the rich flavor of butter without the added problem of potential burning that whole butter has.

To make clarified butter, melt a stick of butter in a small saucepan. When completely melted, there will be a foamy residue on top, which you can skim off and discard with a small spoon. Then, slowly pour the melted butter into a small dish, leaving behind the milk solids which have settled in the bottom of the pan.