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Spicy Nut Crusted Fish We like to serve such a simple fish with a lemon or lime wedge and a fresh herb salad so attention is focused on the fish and its tasty coating. Serves 6 2 1/2 pounds skinless, boneless light-fleshed fish fillets*, about 3/4-inch thick 3/4 cup unpeeled slivered almonds 1/4 teaspoon ground allspice 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 1 teaspoon ground cumin 1 teaspoon paprika Salt and freshly ground black pepper, to taste 1/4 cup extra virgin olive oil 1/2 small bunch Italian parsley, chopped, for garnish Lemon wedges, for garnish Rinse the fillets and pat dry with paper towels. Check the fish for bones and remove with tweezers, if necessary. In a food processor, combine the almonds, allspice, pepper, cayenne, cumin, and paprika. Pulse until finely ground, being careful not to over process. In a shallow baking dish or platter, spread the nut-spice mixture. Season the fish all over with salt and pepper to taste, then dredge, one at a time, in the nut mixture to coat, pressing on the coating. Heat the olive oil over medium-high heat in a large heavy skillet. Fry the fillets about 3 minutes per side, until light brown and cooked through. With a slotted spoon or spatula, transfer to a warm platter or individual serving plates. Garnish with parsley and lemon wedges and serve. *According to the Monterey Bay Aquarium Seafood Watch program, when it comes to sustainable seafood, Pacific halibut, pollock, Pacific cod, and Pacific white seabass are all “Best” choices. For more info about sustainable seafood and the Monterey Bay Aquarium Seafood Watch program, go to www.seafoodwatch.org |
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