samedi 6 décembre 2014

Pan-fried flounder with almonds and sage

This recipe can be used for any thin fish fillets that cook quickly. Experiment with other nuts and herbs.

Makes 4 servings
  • 1 clove garlic
  • one-third cup almonds
  • 2 tablespoons all-purpose flour
  • 1 tablespoon leaf sage, crumbled
  • 1 tablespoon fresh parsley leaves
  • ¼ teaspoon salt
  • Pinch of pepper
  • 4 flounder fillets (1¼ pounds)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  1. Place garlic in a small food processor or blender, whirl until finely chopped.
  2. Add almonds, flour, sage, parsley, salt and pepper, whirl until almonds are finely chopped.
  3. Remove mixture to sheet of wax paper, coat fillets on both sides, pressing nut mixture onto fillets.
  4. Heat 1 tablespoon each butter and oil in large skillet over medium heat.
  5. Add 2 fillets, cook 3 to 4 minutes or until golden brown, carefully turn fish over ; cook another 3 to 4 minutes or until fish is cooked through, reducing heat if necessary.
  6. Transfer fish to platter and keep warm.
  7. Wipe skillet out with paper toweling, repeat with remaining butter, oil and fish.
  8. Serve immediately.