Name: Panfried Grouper with Almonds
Yield: 6 servings
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 flat leaf 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 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.

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Panfried Grouper with Almonds

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