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Categories:
hazelnuts bread crumbs ground coriander ground cumin eggs flour cayenne pepper salt fresh sturgeon butter red pepper
Viewed: 36 - Published at: 7 years agoIngredients
- 3/4 cup shelled hazelnuts
- 1/4 cup dry bread crumbs
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 2 eggs, beaten
- 1 cup flour
- 1 teaspoon cayenne pepper
- Salt to taste
- 1 1/4 pound fresh sturgeon, mahi-mahi, red snapper or monkfish, sliced into eight equal-size scaloppine, about 1/2-inch thick
- 1 tablespoon butter or vegetable oil
- Red pepper relish (recipe follows)
Method
- Place the nuts in a dry skillet and cook over medium heat, stirring, for about 15 minutes, until they are toasted.
- Do not allow them to burn.
- Wrap the hot, toasted nuts in a clean cloth and rub them in the cloth to remove the skins.
- Chop them fairly fine in a food processor or by hand.
- Mix the chopped nuts with the bread crumbs, coriander and cumin and spread this mixture on a plate.
- Place the eggs in a bowl.
- Combine flour, pepper and salt and spread on another plate.
- Dip the pieces of fish first in the flour mixture, shaking off any excess, then dip in the eggs, allowing the excess to run off.
- Press the fish into the crumbs.
- Place the fish, as it is coated, on a plate and refrigerate until ready to cook, up to one-half hour.
- To cook, heat the butter in a large, nonstick skillet.
- Place the coated fish in the skillet and cook over medium-high heat until the pieces are lightly browned, turning them once until they are browned on both sides, two to three minutes on each side.
- If all the pieces do not fit in the pan, remove those that are cooked to a warm plate and repeat with the rest.
- It should not be necessary to add additional butter or oil.
- Serve at once with red pepper relish on the side.
