Pan-fried grouper with almonds

Yield: 6 servings

Measure Ingredient
3 pounds Boneless; skinless grouper fillet
\N \N (or substitute snapper or orange roughly)
½ cup Unpeeled slivered almonds
½ teaspoon Allspice
1 teaspoon Salt
1 teaspoon Freshly-ground black pepper
½ teaspoon Cayenne pepper
2 teaspoons Ground cumin
1½ teaspoon Paprika
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@...

~or- MAD-SQUAD@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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