|3 pounds||Boneless, skinless grouper fillet, or substitute snapper or orange roughy|
|½ cup||Unpeeled slivered almonds|
|1 teaspoon||Freshly ground black pepper|
|½ teaspoon||Cayenne pepper|
|2 teaspoons||Ground cumin|
|¼ cup||Olive oil|
|½ small||Bunch flatleaf parsley,, coarse stems removed|
|Lemon wedges,, for garnish|
Rinse the fillets and pat them dry with paper towels. Check the fish for bones and remove with tweezers, if necessary. In a food processor, combine the almonds, allspice, salt, pepper, cumin, and paprika. Pulse until finely ground, but do not overprocess or the nuts can become oily. In a shallow baking dish, spread out the nutspice mixture. Dredge the fillets in the mixture, one at a time, shaking off the excess.
In a large heavy skillet, heat the olive oil over mediumhigh heat.
Fry the fillets for about 3 minutes on each side, until light brown.
With a slotted spatula, remove the fish to a warm platter or individual serving plates and scatter with the parsley sprigs. Serve with wedges of lemon.
Yield: 6 servings Posted to MC-Recipe Digest V1 # Recipe by: TOO HOT TAMALES SHOW #TH6239 From: Meg Antczak <meginny@...> Date: Thu, 5 Dec 1996 21:11:52 -0500
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