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Ingredientes
- 3 lb Boneless, skinless grouper fillet
- Â Â (or possibly substitute snapper or possibly orange roughly)
- 1/2 c. Unpeeled slivered almonds
- 1/2 tsp Allspice
- 1 tsp Salt
- 1 tsp Freshly-grnd black pepper
- 1/2 tsp Cayenne pepper
- 2 tsp Grnd cumin
- 1Â 1/2 tsp Paprika
- 1/4 c. Extra virgin olive oil
- 1/2 sm bunch Flat-leaf parsley coarse stems removed
- Â Â Lemon wedges for garnish
Direcciones
- 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 till finely grnd, but don't overprocess or possibly the nuts can become oily. In a shallow baking dish, spread out the nut-spice mix. Dredge the fillets in the mix, one at a time, shaking off the excess.
- In a large heavy skillet, heat the extra virgin olive oil over medium-high heat. Fry the fillets for about 3 min on each side, till light brown. With a slotted spatula, remove the fish to a hot platter or possibly individual serving plates and scatter with the parsley sprigs. Serve with wedges of lemon.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 6 servings | |
| Calories 313 | |
| Calories from Fat 116 | 37% |
| Total Fat 13.16g | 16% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 510mg | 21% |
| Potassium 1155mg | 33% |
| Total Carbs 1.97g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.34g | 0% |
| Protein 44.91g | 72% |
