Recipe courtesy of Mary Sue Milliken and Susan Feniger

Panfried Grouper with Almonds

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  • Level: Easy
  • Yield: 6 servings
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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


  1. 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.
  2. 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.