Yield: 6 servings
|3 pounds||Boneless; skinless grouper fillet|
|\N \N||(or substitute snapper or orange roughly)|
|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 Flat-leaf parsley; coarse stems removed|
|\N \N||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, cayenne, 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 nut-spice 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 medium-high 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. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6239 broadcast 04-16-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.