I do not cook fish. I know that destroys my chances of ever making it big on a cooking show ( HA!! Lol), but I don’t care. I don’t eat fish, therefore I don’t cook fish. Mike, however, loves fishing and fish, so when he wants fish , he cooks it 🙂 He made this on sunday, and we invited my family over and everyone loved this version!
3 pounds boneless, skinless snapper
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
Rinse the fillets and pat them dry with paper towels. 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 mediumhigh 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