Sundowner's yellowtail amandine

Yield: 3 Servings

Measure Ingredient
1 pounds Yellowtail filets
4 tablespoons All-purpose flour
3 \N Eggs
4 ounces Sliced almonds (1c)
½ cup Peanut oil for frying
4 tablespoons Butter
½ teaspoon Dark brown sugar
2 ounces Amaretto (almond flavored liqueur)

FORMATTED BY LISA CRAWFORD

SAUCE

Cook fish: Lightly dust the filets with flour. In a shallow dish, beat eggs well. Spread almonds evenly in another similar dish. Heat oil in a medium-size skillet over medium high heat. Dredge filets in egg wash, place on almonds and turn to coat both sides. Immediately place filets in preheated skillet and cook for 3 minutes. Turn filets over and cook 2 more minutes, or until done. Coating should be golden brown but not burned, Remove filets from skillet and cover to keep warm. Make sauce: In a small saucepan, mel the butter over medium high heatWhen butter is bubbly and slightly brown, add brown sugar and stir until blended. Reduce heat and add amaretto. Stir and cook 3 minutes, until sauce is thick. Pour over filets.

Nutritional info per serving: 795 cal; 52g pro, 26g carb, 51g fat(57%), 3.8g fiber, 254mg chol, 282mg sodium Source: Sundowners Restauranrt, Key Largo, Fl Cook's Corner, Miami Herald, 11/2/95

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