Recipe courtesy of The Fishermen's Wives of Gloucester
Print
White Fish Fillets Amandine
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
6 servings
Level:
Intermediate
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 2 pounds skinless pollock fillets
  • 1/4 cup all-purpose flour
  • 1 teaspoon seasoned salt
  • 1 teaspoon paprika
  • 1/4 cup melted butter
  • 1/2 cup sliced almonds
  • 2 tablespoons fresly squeezed lemon juice
  • 4 to 5 drops liquid hot pepper sauce
  • 1 tablespoon chopped parsley leaves

Directions

Cut fillets into 6 portions. Combine flour, seasoned salt, and paprika; mix well. Roll fish in flour mixture. Place fish in a single layer, skin side down, in a well greased 15 by 10 by 1 inche baking pan. Drizzle 2 tablespoons melted butter over fish. Broil about 4 inches from source of heat about 10 minutes or until fish flakes easily when tested with a fork. While fish is broiling, saute almonds in remaining butter in a fry pan and allow to turn a golden brown, stirring constantly. Remove from heat. Add lemon juice, hot pepper sauce, parsley; mix. Pour over fish. Serve at once.

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