| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sliced almonds |
| 1 |
ts |
Canola oil |
| 1 1/2 |
ts |
Soy sauce |
|
|
Juice of one lime |
| 1/2 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Black pepper; freshly ground |
| 3 |
|
Garlic cloves; minced |
| 2 |
|
Scallions; sliced into thin rings, white and light green parts kept separate from dark greens |
| 4 |
|
Wedges lime for garnish |
INSTRUCTIONS
Heat large nonstick skillet over medium flame. Add almonds and cook for 2
minutes, tossing frequently, until light brown and smelling toasty. Reduce
heat to low. Drizzle oil over nuts and toss well. Sprinkle soy and lime
juice over and toss well. Sprinkle cayenne, black pepper, garlic and
scallion white/light greens over and toss very well. Continue to cook,
stirring and tossing frequently, for 5 minutes or until nuts are dry and
scallion and garlic are soft. Add scallion greens, toss again, and serve
over poached bass or snapper with a wedge of lime. Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/28/96 show
Recipe By : TOO HOT TAMALES SHOW #TH6297
Posted to MC-Recipe Digest V1 #277
Date: Mon, 04 Nov 1996 06:49:51 -0600
From: Pat Asher <asher@mcs.com>
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”