| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New, Text, Import | 1 | Servings | ||
INGREDIENTS
| 3 | lb | Boneless, skinless grouper fillet, or substitute snapper or orange roughy |
| 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 flatleaf 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, 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 nutspice 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 mediumhigh 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. Yield: 6 servings Posted to MC-Recipe Digest V1 #330 Recipe by: TOO HOT TAMALES SHOW #TH6239 From: Meg Antczak <meginny@frontiernet.net> Date: Thu, 5 Dec 1996 21:11:52 -0500
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