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grouper fillet almonds allspice salt freshly ground black pepper cayenne pepper ground cumin paprika olive oil parsley lemon wedges
Viewed: 42 - Published at: 5 years agoIngredients
- 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 flatleaf parsley, coarse stems removed
- Lemon wedges, for garnish
Method
- 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 overprocess or the nuts can become oily.
- In a shallow baking dish, spread out the nutspice 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.
