Sundowner's Yellowtail Amandine
Yield
4 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
fish fillets
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| 4 | ounces |
almonds
sliced |
|
| ½ | cup |
peanut oil
|
|
| 4 | tablespoons |
butter
|
|
| ½ | teaspoon |
brown sugar, dark
|
|
| 2 | ounces |
amaretto liqueur
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
fish fillets
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| 115.6 | ml/g |
almonds
sliced |
|
| 118 | ml |
peanut oil
|
|
| 6E+1 | ml |
butter
|
|
| 2.5 | ml |
brown sugar, dark
|
|
| 57.8 | ml/g |
amaretto liqueur
|
|
Directions
Cook fish: Lightly dust the filets with flour.
In a shallow dish, beat eggs well.
Spread almonds evenly in another similar dish.
Heat oil in a medium-size skillet over medium high heat.
Dredge filets in egg wash, place on almonds and turn to coat both sides.
Immediately place filets in preheated skillet and cook for 3 minutes.
Turn filets over and cook 2 more minutes, or until done.
Coating should be golden brown but not burned, Remove filets from skillet and cover to keep warm.
Make sauce (last 3 ingredients).
Reduce heat and add amaretto. Stir and cook 3 minutes, until sauce is thick.
Pour over filets.
