Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Boneless, skinless grouper fillet

  2. (or substitute snapper or orange roughly)

  3. 1/2 cup 46g / 1.6oz Unpeeled slivered almonds

  4. 1/2 teaspoon 2 1/2ml Allspice

  5. 1 teaspoon 5ml Salt

  6. 1 teaspoon 5ml Freshly-ground black pepper

  7. 1/2 teaspoon 2 1/2ml Cayenne pepper

  8. 2 teaspoons 10ml Ground cumin

  9. 1 1/2 teaspoons 7 1/2ml Paprika

  10. 1/4 cup 59ml Olive oil

  11. 1/2 Flat-leaf parsley - coarse stems removed

  12. Lemon wedges - for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. This recipe yields 6 servings.


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