 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1/4 cup all-purpose flour |
1 teaspoon seasoned salt |
1/2 teaspoon paprika |
2 pounds mullet fillets, cut into serving-size pieces |
1/4 cup butter or margarine, divided |
1/2 cup sliced almonds |
2 tablespoons lemon juice |
5 drops hot sauce |
1 tablespoon chopped fresh parsley |
fresh parsley sprigs |
Directions:
1. Combine flour, seasoned salt, and paprika; mix well. Dredge fish in flour mixture; place in a single layer, skin side down, in a well-greased 15- x 10- x 1-inch jellyroll pan. Melt 2 tablespoons butter, and brush over fish. Broil 4 inches from heating element 10 minutes or until fish flakes easily when tested with a fork. Transfer to a serving platter; set aside, and keep warm.
2. Sauté almonds in remaining butter in a small skillet until golden brown. Remove from heat; stir in remaining ingredients except parsley sprigs. Pour almond sauce over fish. Garnish with fresh parsley sprigs; serve immediately.
|
|