| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Vegetables |
|
Seafood |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Macadamia nuts |
| 2 |
tb |
Caribe (crushed N. New Mexico hot red chile) |
| 1/4 |
c |
Vegetable oil |
| 8 |
|
(6-oz) sole fillets |
| 2 |
tb |
Unsalted butter |
| 1/2 |
|
Lemon; juice of |
| 1 |
|
Lemon; cut in 8 long wedges |
| 1 |
tb |
Minced parsley mixed with a sprinkle of caribe |
INSTRUCTIONS
Crush macadamia nuts with rolling pin or chop in a food processor usingt
on-off pulses. Evenly mix nuts with caribe and spread on a large sheet of
waxed paper. Heat oil in large heavy skillet. Meanwhile, lightly press both
sides of each fillet into nut mixture, using all mixture and coating each
fillet evenly as possible. Gently place as many coated fillets in skillet
as will fit. Cook over medium heat until golden on bottom; turn gently.
When golded on second side, place onto warmed plate to keep warm. Repeat
for remaining fillets, adding more oil if necessary. Add butter to skillet;
cook, stirring until golden brown (don't scorch). Turn off heat and stir in
lemon juice; then evenly spoon mixture over fillets. Dust center edge of
lemon wedges with nut mixture; garnish fish with lemon wedges. Offer
additional caribe for those who like hot!
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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