| 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
A Message from our Provider:
“If you want to be a leader, you must serve.”