Makes 6 servings. Difficulty
2-1/2 pounds snapper filet, boned & skinned Salt and freshly ground black pepper 2 cups gf flour 1/2 cup clarified butter 1 stick of unsalted butter 1 Tablespoon fresh ginger, minced 1 cup fresh mango, diced 1 Tablespoon fresh mint, minced 1/3 cup rum 1/2 cup hazelnuts, toasted and coarsely chopped Lime wedges for garnish
Season snapper filets on both sides with salt and freshly ground black pepper. Dip each filet in flour.
In a large skillet, heat clarified butter over medium-high heat. Add filets (you might need to do this in batches - be careful not to overcrowd), and sear until fish is crisp on both sides. Remove fish to a platter and tent with foil to keep warm.
Meanwhile, in a saucepan over medium heat, melt butter and cook butter until light brown in color.
Stir in remaining ingredients up to hazelnuts.
Carefully light alcohol and let it burn off completely. Stir in nuts and adjust seasonings to taste with salt and freshly ground black pepper.
To serve, place filets on a dinner plates, topping with sauce. Garnish with lime wedges.