Free Recipe Pan-Fried Grouper with Almonds
Recipe Type: H Recipes
Recipe Preparation: cook
Cooking Ingredients for Pan-Fried Grouper with Almonds Recipe
3 lb Boneless; skinless grouper
-fillet
(or substitute snapper or
-orange roughly)
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 Flat-leaf parsley;
-coarse stems removed
Lemon wedges; for garnish
Pan-Fried Grouper with Almonds Preparation
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, cayenne, 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 nut-spice 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 medium-high 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. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6239 broadcast 04-16-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-18-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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