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CATEGORY CUISINE TAG YIELD
Seafood, Eggs, Grains Miamiherald, Fish, Restaurant 3 Servings

INGREDIENTS

1 lb Yellowtail filets
4 tb All-purpose flour
3 Eggs
4 oz Sliced almonds (1c)
1/2 c Peanut oil for frying
4 tb Butter
1/2 ts Dark brown sugar
2 oz Amaretto (almond flavored liqueur)

INSTRUCTIONS

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
Posted to MM-Recipes Digest V3 #226
Date: 20 Aug 96 00:16:37 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@compuserve.com>

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