Ingredients

• 3 pounds boneless, skinless grouper fillet, or substitute snapper or orange roughly
• 1/2 cup unpeeled slivered almonds
• 1/2 teaspoon allspice
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 1/4 cup olive oil
• 1/2 small bunch flat leaf parsley, coarse stems removed
• Lemon wedges, for garnish

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Instructions

1. Rinse the fillets and pat them dry with paper towels. Check the fish for bones and remove with tweezers, if necessary. In a food processor, combine the almonds, allspice, salt, pepper, cayenne, cumin, and paprika. Pulse until finely ground, but do not over process or the nuts can become oily. In a shallow baking dish, spread out the nut spice mixture. Dredge the fillets in the mixture, one at a time, shaking off the excess.
2. In a large heavy skillet, heat the olive oil over medium high heat. Fry the fillets for about 3 minutes on each side, until light brown. With a slotted spatula, remove the fish to a warm platter or individual serving plates and scatter with the parsley sprigs. Serve with wedges of lemon.