Recipe - Panfried Grouper With Almonds

3 pound Boneless, skinless grouper
fillet, or substitute
snapper or orange roughy
One half cup Unpeeled slivered almonds
One half teaspoon Allspice
1 teaspoon Salt
1 teaspoon Freshly ground 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, 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.

Yield: 6 servings
Posted to MCRecipe Digest V1 #330

Recipe by: TOO HOT TAMALES SHOW #TH6239

From: Meg Antczak meginny@frontiernet.net

Date: Thu, 5 Dec 1996 21:11:52 0500