Cooking Index - Cooking Recipes & IdeasPan-Fried Grouper With Almonds Recipe - Cooking Index

Pan-Fried Grouper With Almonds

Type: Fish
Courses: Main Course
Serves: 6 people

Recipe Ingredients

3 lbs 1362g / 48ozBoneless, skinless grouper fillet
  (or substitute snapper or orange roughly)
1/2 cup 46g / 1.6ozUnpeeled slivered almonds
1/2 teaspoon 2.5mlAllspice
1 teaspoon 5mlSalt
1 teaspoon 5mlFreshly-ground black pepper
1/2 teaspoon 2.5mlCayenne pepper
2 teaspoons 10mlGround cumin
1 1/2 teaspoons 7.5mlPaprika
1/4 cup 59mlOlive oil
1/2   Flat-leaf parsley - coarse stems removed
  Lemon wedges - for garnish

Recipe Instructions

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.

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 -


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