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

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