Recipe - Floundersole Amandine

1 pound Flounder/sole/catfish
fillets
4 tablespoon Almonds; cut or sliced up
One fourth cup Dry white wine
2 Lemons; juice only
4 teaspoon Olive oil
4 teaspoon Parsley; minced

From: Joel.Ehrlich@salata.com (COLLECTION)

Date: 20 Jan 1995 14:51:10 0000

Cut the fish into one piece per serving. Spray a large, nonstick skillet
or electric fry pan liberally with nonstick cooking spray. Spread the
almonds in a shallow layer. Toast over moderate heat, watching carefully to
prevent burning. Remove the almonds. Set aside. Spray the fry pan or
skillet with additional cooking spray. Arrange the fillets in a single
layer. Combine all the remaining ingredients except the parsley. Spoon the
mixture over the fillets. Cover. Cook over moderate heat for 3 to 4
minutes. Uncover. Cook just until the fish becomes opaque. Serve sprinkled
with parsley and the toasted almonds.

REC.FOOD.RECIPES ARCHIVES

/FISH

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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