Sundowner's yellowtail amandine
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Yellowtail filets |
| 4 | tablespoons | All-purpose flour |
| 3 | 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) |
Directions
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