In a bowl of a food processor fitted with a metal blade, process almonds & flour until almonds are finely chopped. Remove & reserve. In a large nonaluminum saute pan, heat 1/4 cup olive oil. Add garlic & onion; saute 10 minutes until golden. Add tomatoes & simmer for 5 minutes. Add parsley; simmer 5-10 minutes, until tomatoes are saucelike. Season with salt & pepper, basil & chives. Keep warm over low heat. Season fillets with salt. Dip in beaten eggs, then in reserved almond flour. Shake off excess. Coat a large skillet with olive oil. Saute fillets for 2-3 minutes on each side until golden. Remove to paper towels to drain. Spoon tomato sauce on plates. Top with fish. Garnish with chive sprigs. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (1658g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1195 (68%)|
|Amt Per Serving||% DV|
|Total Fat 132.8g||177 %|
|Saturated Fat 23.6g||118 %|
|Monounsaturated Fat 74.1g|
|Polyunsanturated Fat 23.1g|
|Cholesterol 2115mg||651 %|
|Sodium 889.4mg||31 %|
|Potassium 1657.8mg||44 %|
|Total Carbohydrate 58.6g||17 %|
|Dietary Fiber 14.1g||56 %|
|Sugars, other 44.4g|
|Protein 92.8g||133 %|
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Calories per serving: 1750
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