• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, E
MineralsCopper, Natrium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 pounds Boneless; skinless grouper fillet

  2. (or substitute snapper or orange roughly)

  3. cup Unpeeled slivered almonds

  4. teaspoon Allspice

  5. 1 teaspoon Salt

  6. 1 teaspoon Freshly-ground black pepper

  7. teaspoon Cayenne pepper

  8. 2 teaspoons Ground cumin

  9. 1 1/2 teaspoon Paprika

  10. cup Olive oil

  11. small Bunch 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. 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.

  2. Recipe 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 -

  3. Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

  4. ~or- MAD-SQUAD@...

  5. -18-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.


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