To make the sauce: In a large saute pan on medium-high heat, add the olive oil and the shallots and sweat for 2 minutes. Deglaze the pan with the white wine and add the passion fruit puree. Let the mixture reduce slowly by three-fourths. Add the cream and reduce again by one-half. Remove the pan from the heat and slowly whisk in the butter in small portions. Be careful to not add too much butter or else the sauce will break. Season with salt and white pepper, to taste.

For the snapper: First trim and rinse the fillets. Season each fillet with salt and black pepper. Then dredge the flesh side of each fillet in the flour and shake off any excess.

In a large saute pan on medium-high heat, add the olive oil and heat. Sear the floured side of the snapper until golden brown. Then flip the fillets onto the skin side and continue to cook for 2 minutes. Deglaze with the Chardonnay.

To serve the snapper, spoon a portion of the passion fruit beurre blanc sauce on the plate, lay the yellowtail snapper fillet on top of the sauce. Garnish with the toasted coconut and fresh mango slices.