• 4 Filet Red Snapper
  
• 1/2 C Each Of Walnuts And Almonds
  
• Salt And Pepper
  
• Butter And Olive Oil
  
• 1 Lg Shallot; minced
  
• 1 Tsp Ginger; peeled and minced
  
• 1/2 C White Wine
  
• 1/2 C Cream
  
• 2 Tsp Mustard Seed
  
• 2 Tsp Dijon Mustard
  

Sauce
Heat oil & butter in pan. Saute shallots til soft, add ginger and saute til aromatic. Add wine, reduce to 1/4 cup left. Add cream. Strain, add mustard & mustard seeds stirring thoroughly. Spoon sauce on each plate, top w/ Snapper fillets, add garnish.