| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Toohot06 |
6 |
servings |
INGREDIENTS
| 3 |
lb |
Boneless; skinless grouper fillet |
|
|
(or substitute snapper or orange roughly) |
| 1/2 |
c |
Unpeeled slivered almonds |
| 1/2 |
ts |
Allspice |
| 1 |
ts |
Salt |
| 1 |
ts |
Freshly-ground black pepper |
| 1/2 |
ts |
Cayenne pepper |
| 2 |
ts |
Ground cumin |
| 1 1/2 |
ts |
Paprika |
| 1/4 |
c |
Olive oil |
| 1/2 |
sm |
Bunch Flat-leaf parsley; coarse stems removed |
|
|
Lemon wedges; for garnish |
INSTRUCTIONS
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, cayenne, 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 nut-spice 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 medium-high 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. This recipe yields 6
servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6239 broadcast 04-16-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-18-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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