Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Flour |
| ½ teaspoon | Paprika |
| ¼ teaspoon | Red pepper flakes |
| 1 cup | Blanched slivered almonds |
| 1 cup | White breadcrumbs, packed |
| ¾ cup | Water |
| 4 \N | Sea bass fillets (6 oz ea) |
| ¼ cup | Vegetable oil |
| 3 tablespoons | Lemon juice |
| 2 \N | Garlic cloves |
| ½ cup | Olive oil |
ALMOND TARATOR SAUCE
Stir flour, paprika and red pepper in a shallow dish. Season fish fillets with salt. Coat with flour mix, shaking off excess. Heat oil in a large skillet over med-high heat; add fish and cook until golden brown on both sides, about 4 minutes per side.
For Sauce: Finely grind the almonds in processor. Add bradcrumbs, ¼ cup water, lemon juice and garlic; process until thick and smooth, about 2 minutes. With machine running, gradually add olive oil through feed tube. Mix in enough water to make a thick creamy sauce.
Season to taste with salt.
Spoon sauce over fish fillets to serve.
From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-16-95