Sundowner's Yellowtail Amandine

* Exported from MasterCook *

Sundowner's Yellowtail Amandine

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Miamiherald Fish
Restaurant

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- -----FORMATTED BY LISA
CRAWFORD----------------
1 lb Yellowtail filets
4 tb All-purpose flour
3 Eggs
4 oz Sliced almonds (1c)
1/2 c Peanut oil for frying
-----SAUCE-----
4 tb Butter
1/2 ts Dark brown sugar
2 oz Amaretto (almond flavored
-liqueur)

Cook fish: Lightly dust the filets with flour. In a
shallow dish, beat eggs well. Spread almonds evenly
in another similar dish. Heat oil in a medium-size
skillet over medium high heat. Dredge filets in egg
wash, place on almonds and turn to coat both sides.
Immediately place filets in preheated skillet and cook
for 3 minutes. Turn filets over and cook 2 more
minutes, or until done. Coating should be golden
brown but not burned, Remove filets from skillet and
cover to keep warm. Make sauce: In a small saucepan,
mel the butter over medium high heatWhen butter is
bubbly and slightly brown, add brown sugar and stir
until blended. Reduce heat and add amaretto. Stir and
cook 3 minutes, until sauce is thick. Pour over filets.

Nutritional info per serving: 795 cal; 52g pro, 26g
carb, 51g fat(57%), 3.8g fiber, 254mg chol, 282mg
sodium

Source: Sundowners Restauranrt, Key Largo, Fl Cook's
Corner, Miami Herald, 11/2/95



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