In a large, heavy skillet melt butter and heat olive oil over high heat.

Season fish with lavender gourmet seasoning on both sides, sear in skillet until golden brown and flip 2-3 minutes on each side.

When done, remove fish to a plate and tent with foil to retain heat.

Return skillet to medium-high heat and add shallots. Saute until soft and fragrant.

Pour in wine and scrape up any browned bits from bottom of pan with a wooden spoon.

Let wine evaporate until almost gone and then stir in lilikoi jelly and chicken stock.

Add wasabi paste and stir/dissolve well. The sauce will thicken slightly.

Pour sauce over fish and serve immediately with steamed rice and with a side salad.