Panfried Grouper With Almonds Recipes

NUTTY BASMATI RICE WITH ALMONDS

Steps:

• Place almonds in a medium saucepan and set pan over medium heat. Cook 2 to 3 minutes, until lightly golden brown, shaking the pan frequently to prevent burning. Add chicken broth, rice, salt, and black pepper and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed.
• Fluff with a fork before serving.

CRUMBLY SWEET PASTRY (PATE SABLEE) WITH ALMONDS

Steps:

• In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt and beat until combined. Stir together flour and almonds and add to butter mixture. Slowly mix just until flour is evenly moistened. Do not let it form a ball. Remove dough from bowl onto a lightly floured work surface and form into 2 balls. Flatten each ball into a disk, wrap well, and refrigerate a minimum of four hours or as long as 4 days.
• These two different pastry doughs have very different textures. The first is flaky due to the incorporation of butter in small pieces: as the dough cooks, the butter melts and the water in it turns to steam and puffs up the dough. The second dough is tender and crumbly: the butter is well creamed as for a cookie; the confectioner's sugar adds tenderness due to the cornstarch it contains; the ground almonds, which can be substituted for some of the flour in any pastry dough recipe, add an interesting graininess.

GROUPER ALMONDINE

Steps:

• Mix together lemon juice, orange juice, cream of coconut, 1 tablespoon butter, honey, salt, pepper, and white wine in a sauce pan. Cook on low heat until mixture thickens.
• Pan fry grouper in 1/4 cup butter with a dash of salt on low heat for about 10 minutes. When finished, drizzle sauce on top and sprinkle with almond slices to garnish.