Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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 over process 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.

IDEAS YOU'LL LOVE

Blackened Grouper Linguine

Recipe courtesy of John Walker

Grouper Almondine

Recipe courtesy of Fu Chen

Paul's Grilled Grouper

Recipe courtesy of No Author

Caribbean Jerk Grouper

Recipe courtesy of The Sea Shack

Snapper and Grouper Escabeche

Recipe courtesy of Robert Irvine

Grouper Provencal ala Derek

Recipe courtesy of Food Network Kitchen

Grouper Fingers with Tartar Sauce

Recipe courtesy of Paula Deen

Grilled Grouper Fillets with Creole Salsa

Recipe courtesy of Brian Kern

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking