Pompano Almondine |
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Serves: 6
1 cup sliced almonds
6 fillets of pompano, boned
1/2 teaspoon
salt pepper
1/4 cup flour
6 ounces butter
3 ounces oil
2
tablespoons lemon juice
2 tablespoons chopped parsley
lemon slices
Spread sliced almonds on a baking pan. Bake at 350 degrees until golden
brown, about 10 minutes.
Skin the pompano fillets. Wash under cold running
water. Season both sides with salt and pepper . Dredge in flour.
Heat 2
ounces of the butter and oil in a large skillet and brown the fish. Turn the
pompano and cook until the flesh is tender. Arrange the fillets on a serving
platter.
Melt the remaining butter in a clean frying pan until brown. Pour
the lemon juice over the fish. Sprinkle with the parsley and sliced toasted
almonds.
Decorate with lemon slices. Decorate with lemon slices and serve
immediately.
