Pan-fried Grouper With Almonds
| 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 | t | Allspice |
| 1 | t | Salt |
| 1 | t | Freshly-ground black pepper |
| 1/2 | t | Cayenne pepper |
| 2 | t | Ground cumin |
| 1 1/2 | t | Paprika |
| 1/4 | c | Olive oil |
| 1/2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 430
Calories From Fat: 159
Total Fat: 18.3g
Cholesterol: 106.6mg
Sodium: 510.4mg
Potassium: 1233.1mg
Carbohydrates: 5.7g
Fiber: 1.7g
Sugar: 2.1g
Protein: 59.2g