White Fish Fillets Amandine
- 2 pounds skinless pollock fillets
- 1/4 cup all-purpose flour
- 1 teaspoon seasoned salt
- 1 teaspoon paprika
- 1/4 cup melted butter
- 1/2 cup sliced almonds
- 2 tablespoons fresly squeezed lemon juice
- 4 to 5 drops liquid hot pepper sauce
- 1 tablespoon chopped parsley leaves
Cut fillets into 6 portions. Combine flour, seasoned salt, and paprika; mix well. Roll fish in flour mixture. Place fish in a single layer, skin side down, in a well greased 15 by 10 by 1 inche baking pan. Drizzle 2 tablespoons melted butter over fish. Broil about 4 inches from source of heat about 10 minutes or until fish flakes easily when tested with a fork.
While fish is broiling, saute almonds in remaining butter in a fry pan and allow to turn a golden brown, stirring constantly. Remove from heat. Add lemon juice, hot pepper sauce, parsley; mix. Pour over fish. Serve at once.
Recipe courtesy The Taste of Gloucester: A Fisherman's Wife Cooks, Gloucester Cookbook Committee, 1976