Yellowtail, Shrimp, Avocado and Chives

Ingredients:
4 yellowtail fillets, skinless
     (6-8 ounces each)
1/3 cup flour
4 Tbs. butter
2 Tbs. oil
3 Tbs. onion, minced
1/4 cup dry white wine
3/4 cup heavy cream
1 cup uncooked shrimp, roughly chopped (or
      whole rock shrimp)
3 Tbs. fresh chives, chopped
1 ripe, firm avocado, peeled and diced into 1/2
      inch cubes
Juice of 1 lemon

Preparation:
Gently toss diced avocado with lemon.  Set aside.  Season fillets with salt and pepper and then dust with flour.  Heat 2 tablespoons of the butter and all of the oil in a large skillet over medium heat.  Sauté fish on each side for 3 to 4 minutes or until just firm.  Remove fillets and place on a warmed plate or platter.  Add remaining butter and onions to skillet and sauté for 2 minutes.  Increase heat to medium-high and add wine.  Scrape bottom of the pan to loosen any bits.  Reduce liquid to 1 tablespoon.  Add cream and cook until sauce thickens.  Season with salt and pepper.  Stir in shrimp and chives and return fish to skillet to warm. 

Serving Suggestion:
Place one warmed fillet on each plate.  Drizzle shrimp and chive sauce over fish.  Top with diced avocado.  Steamed asparagus makes an elegant side dish.

History:
Another great recipe from Scott Leysath, The Sporting Chef.