4 red snapper fillets, 8 oz each
** olive oil
** sea salt and freshly ground black pepper

Preheat oven to 400°. Score ¼ slice on skin side of red snapper fillets in criss cross fashion. Slices should be ½" apart. Rub fillets with olive oil. Season with sea salt and freshly ground black pepper. Refrigerate while preparing rest of dish.

1 oz. Hoisin sauce
1 tsp. lemon thyme, chopped
2 Tbsp. orange juice
2 oz. olive oil

Combine Hoisin sauce, lemon thyme, and orange juice. Set aside. Over medium heat, coat bottom of skillet with 1/8" olive oil. Once oil is hot. Place fillet, skin side up. Cook approximately 3 minutes. Turn over. Cook an additional 3 minutes. Coat fish with lemon thyme Hoisin sauce. Coat with macadamia peanut crust, Place in preheated oven 12 minutes.

Macadamia Peanut Crust

2 oz. macadamia nuts, ground
1 oz. peanuts, ground
Combine nuts in mixing bowl.
Couscous
1 box couscous
2 Tbsp. butter
1 cup scallions, chopped
** sea salt and freshly ground black pepper

Bring 2 ¼ cups water to boil with 2 Tbsp. butter. Add couscous. Remove from heat. Let stand 5 minutes. Fluff with fork. Chill. When couscous is cold, fold in scallions. Season to taste with sea salt and freshly ground black pepper.

Light Teriyaki Balsamic Essence

8 oz. sweet butter
2 oz. teriyaki sauce
½ oz. balsamic vinegar
2 Tbsp. chopped shallots
2 Tbsp. tarragon, chopped
Bring teriyaki sauce, balsamic and shallots to boil in pan. Reduce by half. Whisk in butter gradually. Season to taste with sea salt and freshly ground black pepper and tarragon.

Presentation

Divide couscous among 4 serving dishes. Top with red snapper fillet. Ladle out sauce around. Garnish with fresh tarragon sprig.