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Nut Crusted Fish


4 tablespoons unsalted butter
2 tablespoons vegetable oil
4 (6 to 8-ounce) skinless flounder, tilapa, haddock, cod or orange roughy fillets
1 teaspoon ground cumin
2 large eggs
1/2 teaspoon salt
1 1/3 cups finely chopped Maple & Fragrant Ginger or Fire Maple & Chipotle
Almonds, Cashews & Pecans
3 tablespoons fresh lime juice
Lime wedges, as an accompaniment

Pat the fish dry and sprinkle it with the cumin and salt and pepper, to taste. Have ready in 1 shallow dish the egg beaten with the salt, in another shallow dish, the chopped nuts. Dip each fillet in the egg mixture, letting the excess drip off, and dredge it in the nuts. To the skillet add the remaining 2 tablespoons butter, heat it over moderately high heat until the foam subsides, and in it saute the fillets for 3 minutes. Turn the fillets and saute them for 2 minutes more. Drizzle the fish with the lime juice, transfer the skillet to the middle of a preheated 450 degree oven, and bake the fish for 5 minutes. Transfer the fillets with a spatula to 4 heated plates and serve them with the lime wedges.



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