Panfried Grouper with Almonds

Yield:
6 servings
Level:
Easy
Ingredients
  • 3 pounds boneless, skinless grouper fillet, or substitute snapper or orange roughly
  • 1/2 cup unpeeled slivered almonds
  • 1/2 teaspoon allspice
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1/4 cup olive oil
  • 1/2 small bunch flatleaf parsley, coarse stems removed
  • Lemon wedges, for garnish
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 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 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.


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