Panfried Grouper with Almonds

• 3 pounds boneless, skinless grouper fillet, or substitute snapper or orange roughly
• 1/2 cup unpeeled slivered almonds
• 1/2 teaspoon allspice
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 1/4 cup olive oil
• 1/2 small bunch flatleaf parsley, coarse stems removed
• Lemon wedges, for garnish

1. Rinse the fillets and pat them dry with paper towels.
2. Check the fish for bones and remove with tweezers, if necessary.
3. In a food processor, combine the almonds, allspice, salt, pepper, cayenne, cumin, and paprika.
4. Pulse until finely ground, but do not overprocess or the nuts can become oily.
5. In a shallow baking dish, spread out the nutspice mixture.
6. Dredge the fillets in the mixture, one at a time, shaking off the excess.
7. In a large heavy skillet, heat the olive oil over medium high heat.
8. Fry the fillets for about 3 minutes on each side, until light brown.
9. With a slotted spatula, remove the fish to a warm platter or individual serving plates and scatter with the parsley sprigs.
10. Serve with wedges of lemon.

grouper fillet, almonds, allspice, salt, freshly ground black pepper, cayenne pepper, ground cumin, paprika, olive oil, parsley, lemon wedges

Taken from www.foodnetwork.com/recipes/panfried-grouper-with-almonds-recipe.html (may not work)