M.S. Milliken & S. Feniger / The Food Network
SALLY’S RECIPE OF THE WEEK
Sally has taken up an interest in cooking and every Tuesday she is sharing one of her success stories with you. Feel free to comment. Just E-mail her at email@example.com
Panfried Grouper with Almonds
• 6 boneless, skinless grouper fillets, 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
• Lemon wedges, for garnish
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.
Sally’s Notes: I had to cook the grouper a bit longer because my fillets were pretty thick. It’s a great dish, try it.