Seafood / Shellfish, Main Dish, Copy Cat / Restaurant
Ingredients:
1 tablespoon sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/2 teaspoon salt
1 1/2 pounds white-fish fillets
1 egg white
2 cups sliced almonds
2 tablespoons butter
1/4 cup olive oil
1/2 cup amaretto liqueur
Directions: one line for each direction. When saved the lines will be numbered.
In a small bowl, combine the sugar, cinnamon, red pepper, and salt; mix well. Season the fillets with 1 teaspoon of the mixture; reserve remaining mixture.
Place the egg white in a shallow dish and the almonds in another shallow dish. Dip each fillet into the egg white, then into the almonds, coating completely.
In a large skillet, melt the butter with the oil over medium heat. Add half of the fillets and cook for 5 minutes, then turn and cook for 2 to 3 more minutes, or until the fish flakes easily with a fork; transfer to a serving platter and cover to keep warm. Repeat with the remaining fillets, adding additional butter and oil as needed.
After removing the cooked fillets, add the reserved sugar mixture and the amaretto to the skillet; reduce the heat to low and cook for 1 to 2 minutes, or until thickened, stirring constantly. Pour over the fillets and serve immediately.
This recipe yields 4 servings.
Comments: Here's a tasty new way to serve up your fresh catch from the supermarket fish counter!
Nutrition Facts not Available
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Added On: November 20, 2008
* MR FOOD with Art Ginsburg - Air date: 09-08-2000
