Yield: 4 Servings
|1 pounds||Flounder/sole/catfish fillets|
|4 tablespoons||Almonds; sliced|
|¼ cup||Dry white wine|
|2||Lemons; juice only|
|4 teaspoons||Olive oil|
|4 teaspoons||Parsley; minced|
From: Joel.Ehrlich@... (COLLECTION) Date: 20 Jan 1995 14:51:10 -0000 Cut the fish into one piece per serving. Spray a large, non-stick skillet or electric fry pan liberally with non-stick cooking spray. Spread the almonds in a shallow layer. Toast over moderate heat, watching carefully to prevent burning. Remove the almonds. Set aside. Spray the fry pan or skillet with additional cooking spray. Arrange the fillets in a single layer. Combine all the remaining ingredients except the parsley. Spoon the mixture over the fillets. Cover. Cook over moderate heat for 3 to 4 minutes. Uncover. Cook just until the fish becomes opaque. Serve sprinkled with parsley and the toasted almonds.
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