Title: Panfried grouper with almonds
 Categories: New, Text, Import
      Yield: 6 Servings
 
      3 lb Boneless, skinless grouper
           -fillet, or
           -substitute snapper or
           -orange roughy
    1/2 c  Unpeeled slivered almonds
    1/2 ts Allspice
      1 ts Salt
      1 ts Freshly ground black pepper
    1/2 ts Cayenne pepper
      2 ts Ground cumin
  1 1/2 ts Paprika
    1/4 c  Olive oil
    1/2 sm Bunch flatleaf parsley,,
           -coarse stems removed
           Lemon wedges,, for garnish
 
  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, 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. Serve
  with wedges of lemon.
  
  Yield: 6 servings