Name: Pan-Fried Grouper with Almonds
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

Our relationship with our fellows and our relationship with God are so linked that we cannot disturb one without disturbing the other. Everything that comes between us and another, such as impatience, resentment or envy, comes between us and God. These barriers are sometimes no more than veils – veils through which we can still, to some extent, see. But if not removed immediately, they thicken into blankets and then into brick walls, and we are shut off from both God and our fellows, shut in to ourselves.

Roy Hession

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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