Instructions: Cut butterfish into 7 to 8 (1inch) pieces with bone in and set aside.

In a blender, mix together almonds, hazelnuts, 6 cloves garlic, 1/4 cup parsley and 1/4 cup oil and blend until smooth, about 1 minute. Heat 6 tablespoons oil in a 12inch saute pan until smoking. Season fish pieces and place in pan. Cook until golden brown on one side and then turn. Add tomatoes, wine and hazelnut mixture and stir together. Bring to boil and then lower heat. Cook until butterfish is cooked through, about 8 to 10 minutes. Remove from heat, add remaining parsley and serve.

Yield: 4
servings as main course

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