Directions: Using a small sharp knife, make 1/2" deep cuts all over the fish, spacing the cuts 1" apart. Dredge the fish in flour and shake off excess. Heat the soybean oil in a wok over medium heat to 350 degrees. Add the Opakapaka and cook for 3 minutes per side. Remove and drain on paper towels. Heat the olive oil and sesame oil in a large saut, pan. Add the garlic, ginger, sweet onion and black beans. Cook for 1 minute, then add the chili. Add the white wine and butter and boil until reduced to 3/4 cup, whisking frequently. Mix in the green onions. Place fish on plate and serve sauce over fish.
