| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood |
|
|
4 |
– 6 |
INGREDIENTS
| 1 |
tb |
Vegetable; (light olive) oil |
| 2 |
tb |
Ground almonds |
| 1 |
|
Lemon; chopped , rind of |
| 1 |
|
Clove garlic; finely chopped |
| 1/2 |
ts |
Black pepper; coarsely ground |
| 1 |
pn |
Thyme or oreganon |
| 2 |
lb |
Fish fillets; (see note) |
| 1 |
|
Lemon ; juice of |
|
|
Salt |
INSTRUCTIONS
Place in a pan, large enough to accommodate the fillets without
overlapping, oil, almonds, lemon rind, garlic, pepper and oreganon or
thyme. Brown lightly over medium heat for 5 minutes. Place the fillets in
the pan and cook for 3 to 5 minutes on each side. Add the lemon juice and
salt, and simmer for another 5 to 10 minutes, depending on how thick the
fillets are.
NOTE: I generally use frozen fillets, as they are much cheaper than fresh
fish, and thaw them in the refrigerator before cooking. This recipe is also
suitable for smaller fish, which can be cooked whole, extending the cooking
times.
I've often made this recipe with a fish called NILE PERCH, which is
particularly nice (IMHO!)... but I wish there was someone, out there, who
knows WHAT FISH is a Nile perch??
Posted to TNT Recipes Digest by Lucretia B <lucretiab@geocities.com> on Jan
31, 1998
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