Butterfish With Almond Sauce Recipe

• 1 c. Almonds, sliced
• 1 tsp Coleman's mustard
• 1/2 tsp Cayenne
• 1 Tbsp. Grated grana
• 4 Tbsp. Extra virgin extra virgin olive oil Juice and zest of 1 lemon Plus juice of 1 lemon
• 4 Tbsp. Extra virgin extra virgin olive oil
• 1 lb Cleaned butterfish, cut into medallions 1-inch thick Seasoned flour
• 1 c. Dry white wine
• 2 Tbsp. Butter
• 1 bn Italian parsley, finely minced

1. In a blender, pulverize almonds.
2. Pour into a mixing bowl and add in mustard, cayenne and cheese and mix well.
3. Add in extra virgin olive oil and juice of 1 lemon.
4. Sauce should be texture of pesto.
5. Set aside.
6. In a 12-inch non-stick saute/fry pan, heat oil till just smoking over medium heat.
7. Dredge butterfish in seasoned flour and place in pan.
8. Saute/fry till golden on one side and then turn.
9. Add in wine, remaining lemon juice and butter and cook till wine is nearly evaporated and fish is cooked through.
10. Add in parsley to pan and swirl through.
11. Place on plate.
12. Cover with almond sauce and remaining pan sauce and serve.
13. Yield: 4 servings

s mustard, cayenne, grana, extra virgin, extra virgin, butterfish, white wine, butter, italian parsley

Taken from cookeatshare.com/recipes/butterfish-with-almond-sauce-95730 (may not work)