| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Ckright3 |
8 |
servings |
INGREDIENTS
| 2 |
ts |
Ground nutmeg |
| 2 |
ts |
Ground cayenne |
| 1/2 |
c |
Roasted and ground almonds |
| 3/4 |
c |
Panko bread crumbs |
| 1/2 |
c |
Grated Parmesan cheese |
| 2 |
lb |
Halibut; cut into 16 |
|
|
; two-ounce pieces |
| 1/3 |
c |
Walnut oil |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
| 1 |
c |
Flour |
| 4 |
|
Egg whites; slightly beaten |
| 4 |
tb |
Olive oil |
INSTRUCTIONS
Thoroughly mix the nutmeg and the cayenne and set aside. In another bowl
combine the almonds, Panko and the cheese. To prepare, brush the fish
pieces lightly with the walnut oil. Lightly salt and pepper each piece,
then sprinkle the nutmeg-cayenne mixture evenly over the fish. Dredge the
fish in the flour and shake off the excess. Next, thoroughly coat each
piece in the egg whites then dredge them in the almond mixture. Heat a
saute pan over medium heat. Add the olive oil and saute the fish sticks
until they begin to turn brown and crusty. Finish cooking the sticks in a
425 degree oven for about 5 minutes or until the fish is firm to the touch.
This recipe yields 8 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9624 broadcast 07-29-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-08-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.
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