Panfried Grouper With Almonds Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Boneless, skinless grouper fillet, or substitute snapper or orange roughy
1/2 cup: Unpeeled slivered almonds,
1/2 tsp: Allspice,
1 tsp: Salt,
1 tsp: Freshly ground black pepper,
1/2 tsp: Cayenne pepper,
2 tsp: Ground cumin,
1 1/2 tsp: Paprika,
1/4 cup: Olive oil,
1/2 small: Bunch flatleaf parsley, , coarse stems removed
Lemon wedges, , for garnish
Directions:
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 #
Recipe by: TOO HOT TAMALES SHOW #TH6239
From: Meg Antczak
Date: Thu, 5 Dec 1996 21:11:52 -0500
Source from luhu.jp
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 #
Recipe by: TOO HOT TAMALES SHOW #TH6239
From: Meg Antczak
Date: Thu, 5 Dec 1996 21:11:52 -0500
Source from luhu.jp