Try this Pan-Fried Grouper with Almonds recipe, or contribute your own.
Suggest a better descriptionRinse 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 nut-spice 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. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6239 broadcast 04-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-18-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (250g) | ||
Recipe Makes: 6 | ||
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Calories: 348 | ||
Calories from Fat: 129 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.4g | 19 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 82.9mg | 26 % | |
Sodium 123.1mg | 4 % | |
Potassium 1301.8mg | 34 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 3.2g | ||
Protein 48.1g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 348
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