Pour milk and dash of tabassco in a pie plate or shallow dish.
Spread flour in another shallow dish. Rinse fish fillets and dry
on paper towels; sprinkle with salt and pepper. Dip 1 fillet at a time into milk
then dip in flour to coat. Shake off excess flour and place fillets on wax paper.
Heat oil and 2 tbsp.[25 mL] butter in a large skillet.
Sauté fillets 1 to 3 minutes until golden brown.
Turn and sauté other side until done. To test doneness,
insert fork into thickest part of fish and gently twist;
inner flesh should separate easily and look opaque. Remove to warm
platter and keep warm.
Remove any burned particles from skillet. Heat remaining butter
over medium-low heat. Add almonds. Sauté and stir until golden.
Almonds will continue to brown slightly after removing from heat.
Stir in lemon juice. Pour over fish. Serve immediately.
NOTE: Amandine sauce is also great with green beans, asparagus, broccoli, cauliflower, celery or Brussels sprouts.
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