Recipe - Pan-Fried Fresh Mozzarella With Herb Lemon Sauce

3 pound Boneless; skinless grouper
fillet
(or substitute snapper or
orange roughly)
One half cup Unpeeled slivered almonds
One half teaspoon Allspice
1 teaspoon Salt
1 teaspoon Freshlyground black pepper
One half teaspoon Cayenne pepper
2 teaspoon Ground cumin
1 One half teaspoon Paprika
One fourth cup Olive oil
One half small Bunch Flatleaf parsley;
coarse stems removed
Lemon wedges; for garnish

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 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. This recipe yields 6