M.S. Milliken & S. Feniger / The Food Network
Serves 6
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 sally@1055online.com
Panfried Grouper with Almonds
Ingredients
• 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
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.
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.
