| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Grains |
|
Miamiherald, Fish, Restaurant |
3 |
Servings |
INGREDIENTS
| 1 |
lb |
Yellowtail filets |
| 4 |
tb |
All-purpose flour |
| 3 |
|
Eggs |
| 4 |
oz |
Sliced almonds (1c) |
| 1/2 |
c |
Peanut oil for frying |
| 4 |
tb |
Butter |
| 1/2 |
ts |
Dark brown sugar |
| 2 |
oz |
Amaretto (almond flavored liqueur) |
INSTRUCTIONS
FORMATTED BY LISA CRAWFORD
SAUCE
Cook fish: Lightly dust the filets with flour. In a
shallow dish, beat eggs well. Spread almonds evenly
in another similar dish. Heat oil in a medium-size
skillet over medium high heat. Dredge filets in egg
wash, place on almonds and turn to coat both sides.
Immediately place filets in preheated skillet and cook
for 3 minutes. Turn filets over and cook 2 more
minutes, or until done. Coating should be golden
brown but not burned, Remove filets from skillet and
cover to keep warm. Make sauce: In a small saucepan,
mel the butter over medium high heatWhen butter is
bubbly and slightly brown, add brown sugar and stir
until blended. Reduce heat and add amaretto. Stir
and cook 3 minutes, until sauce is thick. Pour over
filets.
Nutritional info per serving: 795 cal; 52g pro, 26g
carb, 51g fat(57%), 3.8g fiber, 254mg chol, 282mg
sodium
Source: Sundowners Restauranrt, Key Largo, Fl
Cook's Corner, Miami Herald, 11/2/95
Posted to MM-Recipes Digest V3 #226
Date: 20 Aug 96 00:16:37 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@compuserve.com>
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