White Fish Fillets Amandine

Name: White Fish Fillets Amandine
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
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

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Level: Intermediate
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

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.

Recipe courtesy The Taste of Gloucester: A Fisherman's Wife Cooks, Gloucester Cookbook Committee, 1976