Mahimahi with Mauna Loa Macadamia Nut Sauce
( Serves 4)

Ingredients

For the sauce:
* 2 tablespoons chopped shallot
*1 tbs.. Mauna Loa Macadamia Nut Oil
*3 tbs.. dry white wine
* 3/4 cup whipping cream
* salt to taste
*1/2 cup (about 2 1/4 oz.) of Mauna Loa diced macadamia nuts

For the fish:
*1 1/2 lbs. Mahimahi fillets (fresh)
*1/4 cup dry white wine
*2 tbs.. water
*salt & freshly ground pepper to taste

To finish the recipe:
*1/2 tsp. fresh lemon juice
*salt and freshly ground pepper to taste
*4 tsp. minced fresh parsley
*1/4 C (about 1 oz.) Mauna Loa diced macadamia nuts.

To prepare sauce, place shallots and macadamia nut oil in medium saucepan and sauté over low heat, stirring occasionally until soft. Add wine and simmer over moderate heat until mixture is reduced to about 3 tablespoons. Stir in cream and salt and bring to boil, stirring. Cook over moderate heat, stirring often, until mixture is thick enough to coat spoon, 3 or 4 minutes. Cool to lukewarm.

Grind nuts to smooth past in food processor. With blades turning, gradually pour in cream mixture and process until smooth. Set aside.

To prepare fish, run fingers over filets and carefully pull out any bones with the aid of tweezers (yes, the recipe card actually says to use tweezers!) or a sharp paring knife. Arrange fish in one layer in a well oiled 10-cup gratin dish or other heavy shallow baking dish. Pour wine and water over fish. Sprinkle lightly with salt and pepper. Set piece of mac nut oiled parchment paper directly on fish to cover it. Bake at 425 degrees about 10 minutes, or until thin skewer inserted into thickest part of files for about 5 seconds feels hot when touched to underside of wrist. (Now that's a new one for me!!)

Carefully remove filets to platter with 2 wide slotted spatulas, reserving cooking liquid. Cover fish with parchment paper to keep it warm. Gradually whisk 2 tablespoons of cooking liquid into reserved sauce. Add lemon juice. Season to taste with salt and pepper.

Pat filets dry and spoon sauce over them. Sprinkle with parsley and chopped macadamia nuts.

If I were making this back in Alaska, I'd be doing some substituting because I just couldn't get all the ingredients (and taking some shortcuts because I just wouldn't have the time). From the looks of this recipe, just about any good firm flavorful fresh fish would do, and, although you'd be hard pressed to substitute the mac nuts, a different nut would just give you a different dish! I'd also recommend serving it with a crisp salad and good bread and what our friend Alice on Kauai calls "Hurricane Provisions"—a very large bottle of champagne!