Almond-Crusted Flounder

Almond-Crusted Flounder
Air Date: 10/12/2007
4 servings

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1 tablespoon sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/2 teaspoon salt
1-1/2 pounds flounder fillets
1 egg white, beaten
2 cups sliced almonds
2 tablespoons butter, plus more as needed
1/4 cup olive oil, plus more as needed
1/2 cup amaretto liqueur
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In a small bowl, combine the sugar, cinnamon, red pepper, and salt; mix well. Season the fillets with 1 teaspoon of the mixture, reserving the remaining mixture.

Place the egg white in a shallow dish; place the almonds in another shallow dish. Dip each fillet in the egg white then in the almonds, coating completely.

In a large skillet, melt the butter with the oil over medium heat. Add half of the fillets and cook for 5 minutes then turn the fillets and cook for 2 to 3 more minutes, or until the fish flakes easily with a fork; transfer to a serving platter and cover to keep warm. Repeat with the remaining fillets, adding additional butter and oil as needed.

Add the reserved sugar mixture and the amaretto to the skillet; reduce the heat to low and cook for 1 to 2 minutes, or until thickened, stirring constantly. Pour over the fillets and serve immediately.


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