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

Grilled Grouper Fillets with Creole Salsa

Recipe courtesy of Brian Kern

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Blackened Grouper Linguine

Caribbean Jerk Grouper

Recipe courtesy of The Sea Shack

Grouper Provencal ala Derek

Recipe courtesy of Food Network Kitchen

Snapper and Grouper Escabeche

Recipe courtesy of Robert Irvine

Grouper Almondine

Recipe courtesy of Fu Chen

Grouper Fingers with Tartar Sauce

Recipe courtesy of Paula Deen

Grouper with Baby Bok Choy

Recipe courtesy of Martha Stewart

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking