Marinate the Mahi-Mahi in the Aquavit, salt and pepper for 2 hours.

Dust the Mahi-Mahi with flour and saute in hot oil or butter until golden brown and cooked.

In a saucepan melt the butter and whisk over high heat until golden brown.

Sprinkle the pine nuts over the fish and top with brown butter.

Sprinkle with chopped parsley.

The great flavor is in the sediment of the butter--don't leave it in the pan.