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Add a photoServings: 8
Ingredients
- 3/4 c. Macadamia nuts
- 2 Tbsp. Caribe (crushed N. New Mexico warm red chile)
- 1/4 c. Vegetable oil
- 8 x (6-ounce) Flounder fillets
- 2 Tbsp. Unsalted butter
- 1/2 x Lemon, juice of
- 1 x Lemon, cut in 8 long wedges
- 1 Tbsp. Chopped parsley mixed with a sprinkle of caribe
Directions
- Crush macadamia nuts with rolling pin or possibly chop in a food processor usingt on-off pulses. Proportionately mix nuts with caribe and spread on a large sheet of waxed paper. Heat oil in large heavy skillet. Meanwhile, lightly press both sides of each fillet into nut mix, using all mix and coating each fillet proportionately as possible. Gently place as many coated fillets in skillet as will fit. Cook over medium heat till golden brown on bottom; turn gently.
- When golded on second side, place onto warmed plate to keep hot. Repeat for remaining fillets, adding more oil if necessary. Add in butter to skillet; cook, stirring till golden (do not scorch). Turn off heat and stir in lemon juice; then proportionately spoon mix over fillets. Dust center edge of lemon wedges with nut mix; garnish fish with lemon wedges. Offer additional caribe for those who like warm!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 8 servings | |
| Calories 115 | |
| Calories from Fat 110 | 96% |
| Total Fat 12.66g | 16% |
| Saturated Fat 2.8g | 11% |
| Trans Fat 0.18g | |
| Cholesterol 8mg | 3% |
| Sodium 1mg | 0% |
| Potassium 26mg | 1% |
| Total Carbs 1.11g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.33g | 0% |
| Protein 0.42g | 1% |
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