StoneGable Red Snapper With Mushroom And Green Onions In A Cream Sherry Sauce

4 red snapper fillets

1/2 cup flour

2 cups white mushrooms, sliced 

4 green onions, chopped

1/3 cup cream sherry

1/4 cup heavy cream

salt and pepper

2 TBS olive oil divided

1 TBS butter, divided

1/4 cup  cashews


Heat 1 TBS olive oil and 1 TBS butter in a large skillet. Pat fish dry with a papper towel. Salt and pepper fish and dredge through flour.  Saute fish skin side down for 3 mintues. Turn over and cook an additional 2 minutes or until just done. Do not overcook.  Plate and keep warm.


 In the skillet, heat remaining oil and butter over medium heat. Add mushroom and cook until liquid is released from the mushroom and begins to dry. Add green onions and cook for 2 minutes. Add sherry and deglaze the pan. Add cream and bring to a slow boil. Reduce liquids by half.  Add cashews. Serve fish with sauce drizzled over it.