Broiled Fish With Peppery Almond Butter
|Flounder fillets/Sole, halibut, cod / haddock, fillets||1 1⁄2 Pound|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Vegetable oil||5 Teaspoon|
|Slivered blanched almonds||1⁄2 Cup (8 tbs)|
|Lemon juice/Lime juice||2 Tablespoon|
|Liquid hot red pepper seasoning||5 Drop (Add More Quantity As Per Taste)|
1. Preheat the broiler. Pat the fish dry with paper toweling. Combine the flour, salt, and paprika in a shallow dish or plate. Goat the fish fillets with the flour mixture. Shake off any excess flour.
2. In a 7-inch skillet, melt 1 1/2 tablespoons of the butter, stir in the oil, and brush the rack of the broiler pan with some of the mixture. Place the fish on the rack, and brush the fish with the remaining butter-oil mixture. Broil 3 to 4 inches from the heat, without turning, for 5 minutes or longer, depending on the thickness of the fish. When the fish flakes easily when tested with a fork, it is done. Remove to a warm platter.
3. While the fish is broiling, melt the remaining 2 1/2 tablespoons of butter in the skillet over moderate heat. Add the almonds, and cook, stirring constantly, until lightly browned. Using a slotted spoon, remove the almonds from the skillet, and scatter them over the fish.
4. Add the lemon juice and red pepper seasoning to the skillet, heat, and pour over the fish.