Panfried grouper with almonds
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Boneless, skinless grouper fillet, or substitute snapper or orange roughy |
| 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 flatleaf parsley,, coarse stems removed |
| Lemon wedges,, for garnish | ||
Directions
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