Best Grouper Gouda With Sliced Almonds Recipes

Panfried Grouper with Almonds image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

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 flat leaf parsley, coarse stems removed
Lemon wedges, for garnish

Steps:

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

Roasted Grouper With Sesame Almond Crust image

Provided by Epi Curious

Categories Whitefish

Time 35m

Yield 6 fillets, 6 serving(s)

Number Of Ingredients 18

36 ounces black grouper fillets, each 1/2 inch thick (6 fillets)
2 tablespoons sesame oil
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 tablespoons water
1 egg, beaten
1/4 teaspoon salt
1/4 teaspoon fresh cracked black pepper
1 teaspoon hot chili sauce
1 cup wheat crackers, crushed (such as Weston Stoned Wheat Thins)
1/2 cup asiago cheese, grated (2 oz.)
1/4 cup toasted almond, chopped
2 tablespoons sesame seeds, toasted
1/4 cup fresh Italian parsley, minced
2 tablespoons fresh tarragon, minced
1/2 teaspoon fresh cracked black pepper
2 tablespoons butter, melted
2 tablespoons extra virgin olive oil

Steps:

Preheat the oven to 425 degrees F. Butter a shallow baking pan.
In a medium bowl, combine the sesame oil, vegetable oil, lemon juice, water, beaten egg, salt, cracked pepper, and chili sauce. Set aside.
In the bowl of a food processor, combine the wheat thins, cheese, almonds, sesame seeds, parsley, tarragon and cracked pepper and process to a crumb. Set aside.
Dip the fish fillets in the marinade and then in the crumbs. Place on the baking pan. Do now allow the fillets to touch each other. Combine the melted butter and olive oil and drizzle over the fish, then roast in the oven for 20 minutes until the fillets are browned and cooked through.
Serve with Peanut Cream Sauce (recipe posted separately).

Nutrition Facts : Calories 404.7, Fat 25.5, SaturatedFat 5.6, Cholesterol 104.1, Sodium 304, Carbohydrate 7, Fiber 1.5, Sugar 1.2, Protein 36.7