Pan-Fried Grouper With Almonds

Recipe Ingredients

3 lbs	1362g / 48oz	Boneless, skinless grouper fillet
		(or substitute snapper or orange roughly)
1/2 cup	46g / 1.6oz	Unpeeled slivered almonds
1/2 teaspoon	2.5ml	Allspice
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Cayenne pepper
2 teaspoons	10ml	Ground cumin
1 1/2 teaspoons	7.5ml	Paprika
1/4 cup	59ml	Olive 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.

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 - http://www.foodtv.com

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