Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Panfried Grouper with Almonds
- Level: Easy
- 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.
