| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Flounder/sole/catfish fillets |
| 4 |
tb |
Almonds; sliced |
| 1/4 |
c |
Dry white wine |
| 2 |
|
Lemons; juice only |
| 4 |
ts |
Olive oil |
| 4 |
ts |
Parsley; minced |
INSTRUCTIONS
From: [email protected] (COLLECTION)
Date: 20 Jan 1995 14:51:10 -0000
Cut the fish into one piece per serving. Spray a large, non-stick skillet
or electric fry pan liberally with non-stick cooking spray. Spread the
almonds in a shallow layer. Toast over moderate heat, watching carefully to
prevent burning. Remove the almonds. Set aside. Spray the fry pan or
skillet with additional cooking spray. Arrange the fillets in a single
layer. Combine all the remaining ingredients except the parsley. Spoon the
mixture over the fillets. Cover. Cook over moderate heat for 3 to 4
minutes. Uncover. Cook just until the fish becomes opaque. Serve sprinkled
with parsley and the toasted almonds.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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